Serves 4 to 6
- 2 Tbsp. extra-virgin olive oil
- 2 pounds brussels sprouts, stem ends trimmed, outer leaves peeled and halved (quartered if large)
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 3 Tbsp. unsalted butter
- 2 Tbsp. pure maple syrup
Preheat oven to 425°. Brush 1 tablespoon of the olive oil onto a baking sheet and transfer the sheet to the hot oven for 5 minutes.
Meanwhile, in a large mixing bowl, toss the sprouts with the remaining tablespoon of olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.)
Roast the brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.
While the sprouts roast, melt the butter in a small saucepan over medium-high heat, swirling it around as it becomes liquid. Keep a close eye on the butter as it starts to foam. If you look closely at the liquid butter as it cooks, you can see tiny specks of brown appear (which are the browning milk solids). Continue heating the butter until it starts to smell nutty and turns from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Stir briskly as the mixture sizzles and spurts. Set aside, in the saucepan, until the brussels sprouts finish roasting.
Remove the sprouts from the oven and transfer to a serving bowl. Drizzle the maple butter all over, tossing to coat evenly. Serve immediately.
From Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, by Tara Mataraza Desmond (Andrews McMeel Publishing, LLC).
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