There are few things browned butter cannot make delicious…um…watermelon, perhaps. On second thought, heck, even *I’d* try that! The silky, nutty, butteryness (is that a word?) of browned butter takes roasted Brussels to a new level. The addition of dill pollen adds a fresh, herbaceous element to one of my favorite vegetable dishes.
Brussels Sprouts with Dilled Browned Butterby Gary Gee
1 pound Brussels sprouts, trimmed; halved if large
Salt
Freshly ground black pepper
Olive oil
1 teaspoon balsamic vinegar
2 Tablespoons unsalted butter
½ teaspoon Marx Foods dill pollen
Rinse the Brussels sprouts and soak in heavily salted water for 30 minutes, up to 1 hour. Preheat oven to 425 degrees.
Drain the Brussels sprouts. Rinse and drain twice. Toss with the olive oil, balsamic vinegar, salt and pepper to taste. Roast in shallow baking dish for 30-45 minutes, turning to brown evenly. Remove from the oven when just fork tender.
Melt the butter in a small saucepan, and heat gently until the solids brown, stirring occasionally, about 3-4 minutes. Pour the butter over the Brussels sprouts and sprinkle dill pollen over. Toss to coat and serve immediately.
Freshly ground black pepper
Olive oil
1 teaspoon balsamic vinegar
2 Tablespoons unsalted butter
½ teaspoon Marx Foods dill pollen
Rinse the Brussels sprouts and soak in heavily salted water for 30 minutes, up to 1 hour. Preheat oven to 425 degrees.
Drain the Brussels sprouts. Rinse and drain twice. Toss with the olive oil, balsamic vinegar, salt and pepper to taste. Roast in shallow baking dish for 30-45 minutes, turning to brown evenly. Remove from the oven when just fork tender.
Melt the butter in a small saucepan, and heat gently until the solids brown, stirring occasionally, about 3-4 minutes. Pour the butter over the Brussels sprouts and sprinkle dill pollen over. Toss to coat and serve immediately.
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