Enjoy these Roasted Brussels Sprouts with an orange flavored butter sauce as the perfect side dish to bring to the next family gathering.
4 cups small Brussels Sprouts, trimmed and halved lengthwise
2 tbsp extra—virgin olive oil
1/2 tsp kosher salt
2 tsp balsamic vinegar
1 tbsp pure maple syrup (for sugar free use Lakanto sweetener with Monk Fruit)
1 tbsp fresh orange juice
1/2 tsp finely grated orange zest
2 tbsp cold unsalted butter, cut into 16 pieces
Preheat the oven to 425 degrees F. Line a large baking sheet pan with a piece of parchment paper.
In a large bowl, toss the Brussels sprouts with the olive oil and salt. Arrange the sprouts in one layer, cut side down, on the parchment.
Roast until brown and tender, 25 to 30 minutes. (The tops of the sprouts should be dark brown and crispy, and feel tender when pierced with a knife.) Transfer the sprouts to a serving bowl.
Combine the balsamic vinegar, maple syrup, orange juice, and orange zest in a small saucepan. Heat the mixture over medium heat just until it’s hot, but not simmering. Remove from the heat and add the cold butter, whisking constantly until the mixture is smooth and creamy. (Do not reheat the mixture or the sauce won’t be creamy.) Pour the sauce over the sprouts and stir thoroughly but gently until most of the sauce has been absorbed. Serves 4
Adapted from “Fast, Fresh & Green,” by Susie Middleton