Creamy Roasted Brussels Sprouts with Fennel and Leek
"Here the Brussels sprouts are matched with fennel and leeks to make a tasty side to serve on your Fall or Winter table."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (144.4 g)
- Calories 220.8
- Total Fat - 18.7 g
- Saturated Fat - 5.1 g
- Cholesterol - 15.3 mg
- Sodium - 92.7 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 3.9 g
- Sugars - 3.5 g
- Protein - 4.4 g
- Calcium - 54 mg
- Iron - 1.7 mg
- Vitamin C - 77.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Toss vegetables in a bowl with 3 tablespoons of the olive oil. Spread out in an even layer on a baking sheet and sprinkle with coarse salt and freshly ground pepper. Roast, turning once or twice, until tender and browned (some sprouts will be more browned than others), about 25-30 minutes. Remove from the oven and set aside.
Step 3
Heat a cast-iron or other skillet over high heat. When the pan is hot, add remaining tablespoon of olive oil and the butter. When the butter has melted, reduce heat to medium and add the shallots. Cook, stirring occasionally, until soft and fragrant, 2-3 minutes. Add the wine and cook, still over medium heat, until the liquid reduces by half, about 1 minute.
Step 4
Turn heat down to low, add the cream, and stir it around. Add the vegetables to the skillet, and cook, stirring occasionally, until they are warmed through and coated with the sauce, 2-3 minutes.
Step 5
Serve warm, seasoned to taste with Aleppo pepper, cayenne pepper, or crushed red pepper, and more salt, if needed.
Tips
No special items needed.
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