Roasted Brussels Sprouts with Vanilla Pecan Butter

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‘Tis still the season for Brussels sprouts, at least in my humble opinion, so today I shall share a potential side dish for your big holiday dinner, one that NEEDS to grace your table. If not for your Christmas dinner, then some other dinner, like on Thursday or something. Or tonight! These. Sprouts. Are. So. GOOD!!!

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I was about to write something along the lines of these being the best Brussels sprouts I’ve ever tasted, but I hedged a little; not because they aren’t indescribably delicious, but because it’s just SUCH a strong statement to say that any Brussels sprouts could, with any degree of real certainty, outdo sprouts topped with an obscene amount of prosciutto bread crumbs. Or sprouts nestled in with broccoli and scattered with bits of almonds. Or sprouts that have been deep-fried – really, yes, deep-fried!

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So you can see my hesitation to not quite go all the way there. But I can tell you with much certainty that this side dish is completely superlative. Vanilla in a savory dish is tricky, but it totally works here. It doesn’t scream vanilla by any stretch, it’s just an interesting and almost musky background note. The sprouts are perfectly charred, richly buttery, and the crunch of the pecans gives a lovely contrast to the softness of the Brussels.

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You really have to try this one. It’s easy, and so, so delicious.

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Source: Bobby Flay’s Bar Americain Cookbook by Bobby Flay

{One Year Ago: Greek Yogurt Pancakes}

1 ¼ lbs. Brussels sprouts, trimmed and halved
2 tbs olive oil
Kosher salt and fresh cracked black pepper
1 vanilla bean
6 tbs unsalted butter, softened
¼ cup finely chopped toasted pecans

Preheat the oven to 375 F. Put the Brussels sprouts in a large mixing bowl and toss with the oil, plus salt and pepper to taste. Spread them out in a single layer on a rimmed baking sheet. Roast in the oven until light golden brown and a knife inserted into the centers goes in without resistance, about 35-45 minutes.
Meanwhile, make the butter: split the vanilla bean and use a small paring knife to scrape out the seeds. Add the seeds to a small bowl with the softened butter. Add in the pecans, then season lightly to taste with salt and black pepper. Stir until well combined, then place the butter on some plastic wrap. Use the plastic wrap to shape the butter into a log, then encase it in the plastic wrap and refrigerate for 30 minutes. Bring it out about 5-10 minutes before you need to use it.
When the Brussels sprouts are done, remove from the oven and immediately transfer to a large serving bowl. Slice the butter off in small pats and immediately add them to the sprouts. Toss to melt the butter. Keep tossing until it’s all melted and all the sprouts are coated.
Serve right away.

8 responses to “Roasted Brussels Sprouts with Vanilla Pecan Butter

  1. I am so obsessed with Brussels sprouts! They’re the best! I love how you took these to the edge of burnt – so much flavor!!

  2. Love this!!! Brussels sprouts are one of my all-time faves!

  3. Looks healthy and appetizing!

  4. We just recently got into brussels sprouts in our house and I’ve been searching for new recipes. I love this one! It sounds so perfect, with that vanilla pecan butter.

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