Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and browned.
3. While the Brussels sprouts are roasting, make the beurre noir sauce. In a small saucepan, melt the butter over medium heat. Cook the butter until it turns brown and has a nutty aroma, stirring occasionally.
4. Remove the saucepan from the heat and immediately whisk in the red wine vinegar, honey, Dijon mustard, and garlic. Season with salt and pepper to taste.
5. Once the Brussels sprouts are done roasting, transfer them to a serving dish. Drizzle the beurre noir sauce over the top and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 210
Fat: 18g
Carbohydrates: 12g
Protein: 4g
Fiber: 4g
Sugar: 6g
Sodium: 150mg
Substitutions for ingredients:
- You can use any type of vinegar instead of red wine vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- You can use any type of mustard instead of Dijon mustard.
- Fresh thyme or rosemary can be used instead of parsley.
Variations:
- Add chopped bacon or pancetta to the Brussels sprouts before roasting.
- Top the roasted Brussels sprouts with crumbled goat cheese or feta cheese.
- Add sliced almonds or chopped pecans to the beurre noir sauce for extra crunch.
Tips and Tricks:
- Make sure to trim the Brussels sprouts and cut them in half so they cook evenly.
- Don't overcrowd the baking sheet, or the Brussels sprouts won't brown properly.
- Use a light-colored saucepan to make the beurre noir sauce so you can see when the butter turns brown.
- Be careful not to burn the butter when making the beurre noir sauce.
Storage Instructions:
Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the Brussels sprouts, place them in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the Beurre Noir Roasted Brussels Sprouts in a shallow serving dish, garnished with chopped parsley.
Garnishes:
Chopped parsley or sliced almonds can be used as a garnish.
Pairings:
This dish pairs well with roasted chicken or pork chops.
Suggested Side Dishes:
Mashed potatoes or roasted sweet potatoes would make a great side dish for this recipe.
Troubleshooting Advice:
If the Brussels sprouts are not browning, increase the oven temperature to 425°F (220°C) and roast for an additional 5-10 minutes.
Food Safety Advice:
Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
Food History:
Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.
Flavor Profiles:
This recipe has a savory and nutty flavor from the beurre noir sauce, which pairs well with the slightly bitter taste of the roasted Brussels sprouts.
Serving Suggestions:
Serve the Beurre Noir Roasted Brussels Sprouts as a side dish for a holiday meal or a weeknight dinner.
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Taste: Savory, Nutty, Buttery, Earthy, Caramelized