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Roasted Brussels Sprouts and Brown Butter Vinaigrette Recipe


Roasted Turkey and Brussels Sprouts

Roasted Brussels sprouts are one of my all-time favorite veggies. Before you call me crazy, try out this recipe and make sure to dip at least one of the roasted sprouts into the brown butter vinaigrette.

Serve with Amanda Simpson's Ginger-Sumac Roasted Turkey Breast recipe.


For the roasted Brussels sprouts:

  • 2 pounds Brussels sprouts
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • Kosher salt
  • Freshly cracked black pepper

For the brown butter vinaigrette:

  • 4 tablespoons salted butter
  • 1 1/2 teaspoon ginger, minced
  • 1 large clove garlic, peeled and minced
  • 2 teaspoons ground sumac
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt, plus extra
  • Freshly cracked black pepper


For the roasted Brussels sprouts:

Preheat oven to 425 degrees with a rack positioned in the upper third of the oven. Trim off the very tip of the stem of each Brussels sprout and remove any discolored or bruised outer leaves. Cut sprouts in half lengthwise. Drizzle melted butter and canola oil over prepared sprouts in a mixing bowl. Toss to coat evenly. Sprinkle sprouts liberally with kosher salt and freshly cracked black pepper. Toss again.

Arrange seasoned Brussels sprouts cut-side down onto a sheet pan. Roast sprouts at 425 degrees on upper rack for 30 to 45 minutes — shaking pan every 15 minutes to prevent burning — until cut sides of sprouts are well caramelized, top leaves are crispy and brown in places, and sprouts' centers are tender. Serve immediately.

For the brown butter vinaigrette:

Cook butter in a small saucepan over medium heat, stirring occasionally, for 3 to 6 minutes until milk solids foam up, subside, and butter turns a nutty brown.

Reduce heat to low and add ginger, garlic, and sumac to the pan. Whisk constantly and cook for about 30 seconds. While whisking constantly, drizzle in red wine vinegar, kosher salt, and a pinch of freshly cracked black pepper. Taste and adjust seasoning as desired with more kosher salt and freshly cracked black pepper. Serve immediately. Vinaigrette will not stay emulsified and will need to be whisked before each use.


Click here to see the Food Porn Q&A with Amanda Simpson story.

Click here to see Amanda Simpson's recipe for Buttermilk Beer Battered Onion Rings.

Click here to see Amanda Simpson's recipe for Horseradish-Blue Cheese Sauce for Onion Rings.

Click to see Food Porn Daily's Blood Orange, Ginger Beer and Tequila Cocktail recipe.