It's that time of year again -- time for the Avon Recipe Loop! A few years ago, I shared the recipe for English Shortbread, but this time, i thought I'd try something more savory--and still something that makes an appearance on every holiday table in our house. Caramelized Brussels Sprouts.
Now, let it be said that I adore the Brussels sprout. I could eat it boiled, roasted, caramelized, hot, cold, in ice cream...however you want to feed it to me, I want to eat it. But my husband does not feel the same way. In fact, when we first met, the Brussels sprout was not his favorite. And then he had these -- and now he's a sprout convert.
Caramelized Brussels Sprouts:
- 2 lbs. Brussels sprouts, trimmed (halve large ones)
- Extra-virgin olive oil
- 1/2 stick butter
- 1/2 lemon, juice & zest
- leaves of 4-5 sprigs fresh thyme
- 1 tbs. maple syrup
- 1 tsp. lightly packed finely grated lemon zest
- Kosher salt and freshly ground black pepper
Preheat the oven to 425°F. Put butter, maple syrup & thyme in baking dish (large enough for one layer of sprouts), allow to melt in oven.
In a medium bowl, combine all ingredients (season generously with salt and pepper). Once butter is melted, put sprouts in dish, toss liberally. Roast until the sprouts are tender (the best way to test is by tasting), 20-25 minutes, stirring the sprouts once during roasting -- the edges of the sprouts will start to brown. You want that.
Once these guys are done, taste to make sure they are salted & peppered correctly, and that you don't need any more lemon. Serve immediately. Win the side competition at your holiday gathering.
For dessert, why not try Katharine Ashe's Double Chocolate Kisses? Which sound AMAZING?!