Roasted Brussels Sprouts with Herb “Butter”
Stop the presses! It’s a miracle—Hubby and I agree! Kinda…sorta. We both love Brussels sprouts, so that’s where it starts. But that’s also where it ends. He likes his steamed, like all his veggies. Boring. I like mine slathered in this herb “butter,” spiced with parsley, thyme and orange zest. Or I’ll take my Brussels bathed in garlic. Whenever I make these Brussels sprouts, I make enough for both of us. Well, okay, I set a few aside to steam for him. Better the Brussels sprouts should be steamed than Hubby. Reprinted with permission from Joy of Kosher.
- 2 pounds frozen Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons margarine, softened
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried
- 1⁄2 teaspoon grated orange zest
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 425 degrees. Toss the Brussels sprouts with the olive oil on a large baking sheet. Spread them out in a single layer and roast until tender but still crisp, about 12 minutes.
- Mix together the margarine, parsley, thyme and orange zest in a small bowl. When the Brussels sprouts come out of the oven, toss with the herb “butter” to evenly coat and season with salt and pepper. Serve warm.
- Halve the Brussels sprouts before roasting. To make real dairy herb butter, simply replace the margarine with butter. (I know that sounds obvious, but when you have pareve brain, you have to be told to use real butter to make butter.) For Garlic Thyme Brussels Sprouts, toss Brussels sprouts with the olive oil and thyme, mix in 7 chopped garlic cloves and season with salt and pepper. Roast as instructed above.