Roasted Brussels Sprouts, Grapes & Chestnuts with Rosemary Orange Brown Butter

Originally developed as part of a Thanksgiving spread, this recipe for roasted Brussels sprouts is welcome on the table at any time during the fall or winter. You’ll love the combination of sweet and savory, and the rich brown butter sauce flavored with rosemary, orange zest, and a splash of sherry vinegar and honey to tie it all together.

Roasted Brussels Sprouts, Grapes & Chestnuts with Rosemary Orange Brown Butter

Prep Time 15 minutes
Cook Time 30 minutes
Originally developed as part of a Thanksgiving spread, this recipe for roasted Brussels sprouts is welcome on the table at any time during the fall or winter. You'll love the combination of sweet and savory, and the rich brown butter sauce flavored with rosemary, orange zest, and a splash of sherry vinegar and honey to tie it all together.
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Course Side Dish
Servings 6

Ingredients
 

  • 2 pounds brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • 1 large sprig of fresh rosemary, chopped
  • 2 medium shallots, sliced
  • 2 teaspoons kosher salt
  • freshly cracked black pepper
  • 6 ounces (a heaping 1 cup) red or purple grapes, halved if large
  • 1 cup cooked and peeled chestnuts
  • 3 tablespoons unsalted butter
  • 1 ½ tablespoons sherry vinegar
  • 1 ½ tablespoons honey
  • 1 teaspoon orange zest

Instructions
 

  • Preheat your oven to 400 F. Combine the brussels sprouts, rosemary, shallots, olive oil, and 1 ½ teaspoons of the salt and spread out on a baking sheet. Roast for 10 minutes, then toss in the grapes. Cook another 20-25 minutes, stirring two or three times, until the brussels are tender and the grapes are softened.
  • While everything is roasting, make the seasoning. In a small skillet or saucepan, cook the butter over medium heat. Let it cook, stirring or swirling occasionally, until the milk solids in the butter begin to turn brown. Remove from the heat and pour into a heat proof bowl. Let it cool off slightly, then stir in the vinegar, honey, remaining ½ teaspoon salt, and orange zest.
  • Once the vegetables are tender and have taken on some color, add the chestnuts and the butter mixture and stir to combine. Return to the oven for another 5 minutes, them remove to a serving bowl. Top with plenty of freshly cracked black pepper and serve warm.
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