Roasted Brussels Sprouts with Capers and Lemony Browned Butter

By Nemo

From "All About Roasting" by Molly Stevens.

Ingredients

• 1 pound Brussels sprouts, trimmed
• 2 Tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 Tablespoons unsalted butter
• 1 teaspoons mustard seeds, yellow or brown
• 2 Tablespoons capers, drained
• 1 teaspoon fresh lemon juice, plus more if needed

Details

Servings 4
Cooking time 30mins
Adapted from seattletimes.nwsource.com

Preparation

Step 1

HEAT THE OVEN. Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection).

CUT AND SEASON THE BRUSSELS SPROUTS. Depending on their size, cut the Brussels sprouts in halves or quarters. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet.

ROAST. Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife.

MEANWHILE, MAKE THE BROWNED BUTTER. As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice -- the butter will sizzle -- and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready.

SERVE. Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately.