This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!
Once a hated vegetable, now turned cult favorite, Brussels sprouts are a must-buy brassica in my home! I got tired of my usual method─roasting the sprouts in plenty of oil or bacon fat, salt and pepper, before devouring them with gusto. I searched in the depths of my fridge for anything that may spice up my beloved brussels and all I found was copious amounts of butter, a few lemons and a jar of calabrian peppers. These little spicy peppers, hailing from Calabria in Italy, are pickled first and then preserved in oil and add the perfect kick to any dish.
I quickly whipped up a compound butter with a bit of lemon juice and chopped peppers and rubbed it all over the brussels. As soon as they came out of the oven, I knew it was a match made in heaven. Each bite was filled with the perfect amount of heat and luscious butter to cool my mouth down. Give this easy, weeknight side a try and you’ll never look back!
This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.
Recipe and Headnote Rachel Dolfi
For the Brussels Sprouts
- 2 pounds Brussels sprouts, halved
- 2 sticks unsalted butter, room temperature, cubed
- 12 jarred calabrian chilies, stemmed, roughly chopped, plus more sliced for garnish
- 2 tablespoons lemon juice, fresh, divided
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- Lemon, wedges, for garnish
Preheat oven to 425°F. In a food processor, add the calabrian chilies and 1 tablespoon of the lemon juice, then pulse to chop. Add in the butter, salt and pepper and process until well incorporated. Scrape butter mixture into a small bowl.
In a large mixing bowl, toss the Brussels sprouts with ½ cup chili butter, salt and pepper to coat. Spread in an even layer on a sheet pan. Roast until golden brown and tender, 15-18 minutes.
Remove from the oven and return to the large mixing bowl. Add another 2 tablespoons calabrian chili butter and the remaining 1 tablespoon lemon juice, then toss to combine. Adjust the seasoning with salt and pepper.
Transfer to a serving platter and garnish with the remaining chopped calabrian chilies. and serve with additional lemon wedges. Store any remaining compound butter in an air-tight container in the refrigerator for up to 1 week.