You’re probably waiting patiently for the annual What’s for Dinner Thanksgiving recap. Not going to happen. I spent much more time enjoying my family and the amazing food than I did taking photos. I did, of course, take some photos…
When I was helping my mom cook the day before Thanksgiving, we realized that there was pretty much only beige food on the menu. So, I volunteered to bring some brussels sprouts. I make brussels sprouts all the time, but I wanted these to be something special. Enter: orange and brown butter.
The slightly smoky and caramelly flavor of the brown butter, and the light, bright sweetness of the orange juice added something really unique to the dish.
Orange-Scented Brussels Sprouts with Brown Butter
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: roast side vegetarian brussels sprouts
Ingredients (4-5 servings)
- 1 1/2 pounds fresh brussels sprouts, cut in half
- 4 tablespoons butter
- juice of 3 oranges (about 1/2 cup)
- 2 Tablespoons olive oil
- salt and pepper
Prep the sprouts
Pre-heat the oven to 375°F.
Place the halved brussels sprouts in a large roasting pan.
Drizzle the sprouts with olive oil, and sprinkle with salt and pepper.
Roast until browned, stirring occasionally, about 25 minutes.
For the sauce
In a small pan, melt the butter and cook over low heat until it develops a lovely brown color. Follow Jessica’s directions, it’s exactly perfect.
Once the butter is brown, transfer it to a heat-safe dish and add the orange juice to the same pan.
Simmer over medium heat until reduced by half.
Add the orange juice to the brown butter, then pour the whole thing over the hot brussels sprouts.
Garnish with orange zest.