This dish of roasted brussels sprout with vanilla-garlic butter turned me into a lover of these little sprouts. I try my best to eat produce that’s in season. Not only does it make more sense to eat produce that is grown locally, (rather than eating produce that’s traveled all the way from South America) but it also just tastes better. During the winter, those perfect little mini cabbages sit in the produce section looking so cute and enticing. But, I’ve never been a big fan of brussels sprouts, they’re a little bitter and tough.
I also believe that with the right seasoning and cooking method just about any vegetable can be tasty. So I set out to create a sweeter more tender sprout and it’s my new favorite winter vegetable. Roasting is a great way to bring out the sweetness in many vegetables. Add a little extra sweet to enhance it and these roasted brussels sprouts will change your mind.
How to Prepare the Brussels Sprouts
Remove the loose outer leaves from the sprouts.
Trim a thin slice off the stem end and then cut in half.
Spread the sprouts out on a sheet pan in a single layer. Very lightly coat with high heat oil spray or toss them with 1 Tbsp oil. Roast at 400ºF for 20-25 minutes or until the sprouts begin to brown.
While the sprouts are roasting get the vanilla garlic butter going!
How to Cook with a Vanilla Bean
Use a sharp-pointed knife to cut a lengthwise slit in the vanilla bean pod. Open up the slit and scrape out the sticky seeds from the inside.
Place the butter, salt, garlic, vanilla extract, vanilla bean and the pod and sweetener in a small pot. See the recipe card below for the amounts. Gently heat for 2 minutes and set aside while the the brussels sprouts are roasting. When the sprouts are done, toss with the vanilla garlic butter,