Roasted Brussel Sprouts ( V) Recipe

Prepare and roast

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform in size (about 1–1½ inches).

Place the trimmed sprouts in a large bowl. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Spread the sprouts in a single layer on a rimmed baking sheet, cut side down where possible. Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once after 12–15 minutes, until edges are deep golden-brown and centers are tender.

If you prefer extra caramelization, broil on high for 1–2 minutes at the end—watch closely to prevent burning. Remove from oven and keep warm.

Clarify butter (optional but recommended)

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted. Skim off foam and separate the clear butterfat from any milky solids. Keep warm on very low heat.

Make the emulsion

In a heatproof bowl or the top of a double boiler, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and a pinch of white pepper or cayenne. Place the bowl over (not touching) simmering water and whisk constantly until the mixture thickens slightly and becomes pale (about 2–4 minutes). Do not let eggs scramble.

Very slowly, while whisking constantly, drizzle in the warm clarified butter in a thin steady stream until the sauce is thick and glossy. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency.

Season with 1/4 teaspoon fine sea salt (adjust to taste) and an additional 1/2 teaspoon honey if you want a sweeter profile. Keep the hollandaise warm (over the double boiler with the heat off or in a warm spot) until ready to serve.

If your cashews are raw and you prefer a toasty flavor, place 1/4 cup cashews on a small baking sheet and toast in the 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant and lightly golden. Let cool slightly, then coarsely crush with a knife or in a small food processor (pulse once or twice).

Transfer the roasted Brussels sprouts to a serving platter. Drizzle the warm sweet hollandaise evenly over the sprouts — start with about half the sauce, then add more as desired so sprouts are coated but not swimming.

Scatter 3 ounces crumbled goat cheese over the sauced sprouts, then sprinkle the crushed cashews on top for crunch.

Finish with a light drizzle (about 2 tablespoons) of balsamic glaze or aged balsamic vinegar over everything and a sprinkle of chopped fresh parsley if using.

Serve immediately while warm so the hollandaise is silky and the goat cheese is slightly soft.