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!
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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.