Roasted Brussels Sprouts with Orange-Butter Sauce

Name: Roasted Brussels Sprouts with Orange-Butter Sauce
Ingredients: 2 pounds small Brussels sprouts, trimmed and halved lengthwise; 1/4 cup extra-virgin olive oil; 1 teaspoon coarse salt; 1 tablespoon plus 1 teaspoon balsamic vinegar; 2 tablespoons pure maple syrup; 2 tablespoons freshly squeezed orange juice; 1 teaspoon finely grated orange zest; 4 tablespoons cold unsalted butter, cut into 16 pieces

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Author : Martha Stewart

Roasted Brussels Sprouts with Orange-Butter Sauce

Ingredients

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2 pounds small Brussels sprouts, trimmed and halved lengthwise1/4 cup extra-virgin olive oil1 teaspoon coarse salt1 tablespoon plus 1 teaspoon balsamic vinegar2 tablespoons pure maple syrup2 tablespoons freshly squeezed orange juice1 teaspoon finely grated orange zest4 tablespoons cold unsalted butter, cut into 16 pieces

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Instructions

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Step 1

Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

Step 2

In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.

Step 3

Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.

Step 4

In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.