Roasted Brussel Sprouts Recipe
Cooked in sweet hollandaise sauce. Topped with goat cheese, crushed cashews and balsamic drizzle.
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Ingredients
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Roasted Brussels Sprouts
Sweet Hollandaise Sauce
Toppings & Finish
Method
Roasted Brussels Sprouts
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
- 2
Season
Place trimmed and halved Brussels sprouts in a large bowl. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly coated.
- 3
Roast
Arrange sprouts cut-side down on the prepared baking sheet in a single layer. Roast for 18–25 minutes, stirring or shaking the pan once halfway through, until edges are deeply browned and centers are tender when pierced with a fork.
Sweet Hollandaise Sauce
- 4
Melt butter
In a small saucepan over low heat, melt the 6 tablespoons unsalted butter until just melted. Keep warm but not boiling.
- 5
Set up double boiler
Bring about 1/2 cup water to a gentle simmer in a small saucepan. Place a heatproof bowl (metal or glass) over the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
- 6
- 7
Cook gently
Continuing to whisk constantly, cook the yolks over the double boiler until they reach a temperature of about 160°F (71°C) or are noticeably thickened — about 2–3 minutes. Be careful to avoid scrambling.
- 8
- 9
Season sweetly
Whisk in 1 tablespoon lemon juice, 1 tablespoon honey, 1/4 teaspoon salt and 1/8 teaspoon cayenne (if using). Taste and adjust lemon, honey or salt to balance sweetness and acidity. Keep the hollandaise warm (set the bowl over the warm but turned-off pan) until ready to use, up to 20 minutes. Re-whisk briefly before serving if it separates slightly.
Toppings & Finish
- 10
Combine sprouts and sauce
Transfer the roasted Brussels sprouts to a serving platter. Spoon the warm sweet hollandaise evenly over the sprouts, using enough to coat but not drown them (about 3–4 tablespoons, reserve extra to pass at the table).
- 11
Add cheese and nuts
Scatter the 3 ounces crumbled goat cheese over the sauced sprouts, then sprinkle the 1/2 cup coarsely crushed roasted cashews for crunch.
- 12
Finish with balsamic
Drizzle 1 tablespoon balsamic reduction or aged balsamic vinegar in a thin stream over the plated sprouts. Sprinkle with 1 tablespoon finely chopped fresh parsley if using.
- 13
Serve
Serve immediately while the sprouts and sauce are warm. Provide extra hollandaise and balsamic on the side if desired.