I am not a New Year’s resolution maker. I fail each and every time. However, I am in poor health these days. Quite poor. And because of this, I made the commitment to eat no less than three large servings of vegetables a day. I struggle in particular with the ones that can tend to taste bitter: mainly asparagus, brussels sprouts and bell peppers. Therefore, I have been on a mission to conquer the bitterness in my vegetables as there clearly is no hope for removing the bitterness from my personality.
Brown Butter Brussels with Lemon and Thyme
(serves two….in this case, me and my mom.)
- One pound of brussels sprouts, trimmed
- 2-3 Tbsp butter, depending on preference
- 1 tsp minced fresh thyme
- 2/3 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp maple syrup (or agave or honey)
- 1 Tbsp minced shallots
- 1/2 tsp dijon mustard
- 2 Tbsp olive oil
- Salt and Pepper
Rinse and dry brussels. Cut off and discard any remaining stalk. Cut brussels in quarters. Toss with olive oil and generously season with salt and pepper. Spread out on baking sheet, evenly, and bake at 425 degrees for about 20 min, turning sprouts once halfway through. (Taste to check for doneness)
While brussels are cooking,whisk together mustard, maple, lemon juice and zest, and thyme. Set aside. Place butter in skillet and melt on med/low heat. When melted, let cook for additional minute before adding shallots. Stir until butter develops light brown color and shallots are translucent. Remove from heat, add in lemon mixture and stir.
When sprouts are done, remove from oven, place on plate and pour brown butter sauce over brussels, then serve.