Brussels Sprouts with Browned Butter and Garlic
 
 
Ingredients
  • 1 pound brussels sprouts, trimmed and cut in half lengthways
  • 1 tbsp olive oil
  • Salt
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 star anise
  • 1 ½ teaspoons balsamic vinegar
  • ½ teaspoon soy sauce
  • Dash of fish sauce
  • 1 teaspoon lemon juice
  • 3 tablespoons pumpkin seeds, toasted
  • 1 tablespoon tahini
Instructions
  1. Heat the oven 425 degrees F. Mix the halved sprouts with the oil and a quarter-teaspoon of salt, then spread out on an oven tray lined with baking paper and roast for 15 to 20 minutes, until cooked through and crisp on the outside, tossing the sprouts around the pan halfway through cooking.
  2. Put the butter, garlic, and star anise in a small saucepan on a low heat and cook, until the butter has melted, the garlic has softened and the mixture has become quite fragrant, about 5 minutes. Increase heat to medium and cook until the butter foams up and turns brown. Remove from heat and discard star anise. Stir the balsamic vinegar, soy sauce, fish sauce, and lemon juice into the browned butter.
  3. Transfer the brussels sprouts to a serving platter and top with pumpkin seeds, browned butter sauce and tahini. Serve immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/brussels-sprouts-with-browned-butter-and-garlic/