With my bag of delish produce in hand, I sat down to make my weekly menu. I used to do this every week. Religiously. Without fail. But then I had a baby. Two of them, actually (not at the same time!) and as the saying goes, life got in the way. So it felt good, and dare I say somewhat normal, to make a weekly menu plan! My 3 year old was eying those Brussels Sprouts from my Front Porch bag, so I planned to hit those early on. I knew I wanted to roast them and had in my head that I might do something involving balsamic vinegar. And then it hit me – balsamic browned butter! If you have never eaten one of my all-time favorite Cooking Light recipes, Roasted Asparagus in Balsamic Browned Butter, well, you are missing out!! A few minutes in the oven and a quick sauce made on the stove makes for a delicious side dish. We enjoyed these sprouts with a steak and some mashed potatoes. Heaven!!
Roasted Brussels Sprouts with Balsamic Browned Butter
Yield: 4 servings
Adapted from a Cooking Light Recipe
1 pound fresh Brussels Sprouts
2 Tablespoons olive oil
salt and pepper to taste
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 375 degrees.
Trim stem end of Brussels sprouts, remove any tough outer leaves, and then slice sprouts in half vertically. Spray a 13×9 baking dish with cooking spray or olive oil mister. Place sprouts in dish and pour olive oil over top, tossing
to coat. Sprinkle with kosher salt and some fresh black pepper (I used a little less than 1/4 tsp of each).
Bake 15 minutes. After 15 minutes, take the dish out and give the sprouts a good toss with some tongs or a spatula. Return dish to the oven and bake another 10 minutes or so – you want the sprouts to be starting to brown and fork tender.
While your sprouts finish baking, melt butter over medium heat in a small saucepan on the stovetop. Melt for 2-3 minutes, until the butter starts to brown and smell nutty and fragrant. (Watch it carefully, swirl occasionally… otherwise you’ll have burned butter and YUCK). Remove pan from heat, stir in balsamic vinegar and soy sauce.
When the sprouts are done, remove from the oven and pour the sauce over top, tossing to coat nicely. Enjoy!