FEATURE
Menu Brown-Butter Brussels Sprouts 2 lb. Brussels sprouts, halved 2 red onions, cut into 1/2-inch-thick wedges 2 tbsp. olive oil Kosher salt pepper On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes. Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine. When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions. 4 tbsp. unsalted butter 1/3 c. sliced almonds 1/4 c. golden raisins 2 tbsp. fresh lemon juice
Roasted Cranberry 1 lb. fresh or frozen (thawed) cranberries 3/4 c. sugar 2 tsp. grated orange zest, plus 3/4 cup juice Heat oven to 400 degrees Fahrenheit. On a rimmed baking sheet, toss together cranberries, sugar, orange zest and juice. Roast until liquid is evaporated and sugar has melted and thickened, 30 to 35 minutes.
80 EC Magazines | Fall Edition 2021
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