Sunday, October 16, 2011

brussels & brown butter

I'm obsessed with brussels sprouts.

Hmm..maybe even more than avocados?
Nah. That's pushing it.

But, I really really like brussels and I could eat 'em like candy.

Not the old fashioned notion of over-boiled sprouts with that gosh-awful olive green color.

But simply roasted, crisp and caramelized. Roasted brussels are ah-may-zing.

Over the years, I've mixed & matched brussels with a few different textural and flavor combos:

...sautéed with pecan butter & orange rind...
...roasted with balsamic syrup & pomegranate...
...broiled with parmesan & chile flakes...

For thanksgiving last year, I paired these delicious green jewels with roasted rutabaga (such a funky root), and an earthy hazelnut brown butter. The flavor combination is rich, silky and elegant-- a perfect autumn snack or holiday table side dish to share.

Roasted Brussels & Rutabaga
with Hazelnut Brown Butter

yields 4 side dish servings

1 pound brussels sprouts, washed, ends trimmed & halved
1 large rutabaga, peeled and diced in 1/2 inch cubes
2 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
fresh-cracked pepper, as needed
1/2 cup hazelnuts
1 stick (4 ounces) unsalted butter
zest of 1 lemon
kosher salt to taste

Begin by peeling the outside skin of the rutabaga by running your knife down all sides of the root to remove thick skin. Slice bulb into 1/2 inch thick disks then dice into cubes. Toss diced rutabaga with halved brussels sprouts, olive oil, kosher salt and freshly-cracked pepper.

Roast at 400 degrees approximately 45 minutes, tossing once, until caramelized.

Meanwhile, make hazelnut brown butter.

Chop hazelnuts roughly and toast in a pan on medium high heat for approximately 3 minutes until nuts begin to get fragrant. Add butter and a sprinkle of salt to hot pan with nuts (butter will sizzle and bubble), until butter turns a light brown shade. Take off heat immediately so butter will not burn.

Pour hot hazelnut brown butter over roasted vegetables and toss together with a large spoon.

No garnish necessary-- this rustic dish speaks for itself!



c. Joy said...

Brussell sprouts! Love them. One of those 'hated as a kid' things that now I can't get enough of. My favorite way to fix them is cut in half, stir fry in half olive oil/half butter, salt & pepper. I can't remember the taste of rutabagas. I really was just stopping by to thank you for your wonderful blog. I'm inspired - again.

Callie Salls said...

Thank you so much for your kind words! I love the green guys too.