France · Vegetable and Mushroom Dishes
Roasted Brussels Sprouts
Roasted Brussels sprouts are halved sprouts baked at 220°C until the cut sides turn deep golden and the loose outer leaves crisp, then finished with a light shallot cream sauce scented with nutmeg.
Ingredients
- Brussels sprouts500 g
- butter (1 tbsp for roasting, 1 tbsp for the sauce)2 tbsp
- shallot1 small
- vegetable broth1/2 cup
- heavy cream1/2 cup
- freshly ground nutmeg1/4 tsp
- salt and black pepperto taste
Method
- 1Heat the oven to 220°C with a baking tray inside. Trim the base of each sprout, pull off any yellow or loose outer leaves and cut the sprouts in half through the stem so the leaves hold together.
- 2Melt 1 tablespoon of the butter and toss the halves with it, a pinch of salt and some pepper. Take the hot tray out and lay the sprouts on it cut side down in one layer, with a little space between them: crowded sprouts steam instead of browning.
- 3Roast for 20–25 minutes, leaving them alone for the first 15, then shake the tray once. They are done when the cut sides are deep golden, the loose outer leaves are crisp and dark at the edges, and a knife slides into the core with little resistance.
- 4While they roast, make the sauce: melt the remaining tablespoon of butter in a small saucepan over medium heat and cook the finely chopped shallot for 2–3 minutes until soft. Pour in the broth and let it bubble until reduced by half, about 4 minutes. Add the cream and nutmeg and simmer 2–3 minutes more, until the sauce coats a spoon. Season with salt and pepper.
- 5Tip the roasted sprouts into a warm serving bowl, spoon the cream sauce over them and serve straight away, while the edges are still crisp.