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Ingredients
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Brussels sprouts and garnish
Brown butter-caper vinaigrette
Optional finishing
Method
Brussels sprouts and garnish
Preheat and prepare
Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim stem ends and remove any yellowed outer leaves. If sprouts are large, halve them through the stem for even cooking; leave small ones whole.
Season and roast
Place sprouts on a rimmed baking sheet in a single layer. Drizzle with 3 tbsp olive oil, sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat and arrange cut sides down where applicable. Roast in the preheated oven for 18–22 minutes, stirring once at the 10–12 minute mark, until deep golden-brown on the edges and tender inside.
Finish with zest and garnish
Remove sprouts from oven and transfer to a large mixing bowl. Zest one lemon directly over the sprouts and add the toasted chopped hazelnuts and 1/2 cup shaved Grana Padano. Toss gently to combine and keep warm while you make the vinaigrette.
Brown butter-caper vinaigrette
Brown the butter
In a small skillet over medium heat, melt 4 tbsp unsalted butter. Swirl and cook until foaming subsides and milk solids turn golden-brown and smell nutty, about 3–4 minutes. Watch carefully to avoid burning; remove from heat as soon as it browns.
Add flavor components
Immediately add 2 tbsp chopped capers to the browned butter (they will sizzle). Stir for 15 seconds, then add 1 tbsp white wine vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey. Whisk to emulsify; if the vinaigrette seems too thick, whisk in 1 tbsp warm water to loosen. Taste and adjust salt/pepper as desired.
Dress the sprouts
Pour the warm brown butter-caper vinaigrette over the roasted Brussels sprouts and toss gently to coat evenly. The warm vinaigrette will lightly wilt the cheese and marry the flavors.
Plating and optional finishing
Transfer dressed Brussels sprouts to a serving platter. Scatter remaining shaved Grana Padano and any stray chopped hazelnuts on top. If using, sprinkle 1/4 tsp Aleppo pepper or red pepper flakes for a gentle heat and scatter microgreens or baby parsley for freshness.
Serve warm as an antipasti portion. This recipe yields a composed seasonal starter with contrasting textures: crispy edges, nutty brown butter, briny capers, crunchy hazelnuts and bright lemon zest.