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Creamy Roasted Brussels Sprouts with Fennel and Leek
- Servings: 8-10
- Prep: 15m
- Cook: 35m
Ingredients
- 8 cups Brussels sprouts, trimmed and cut in half if large
- 1 fennel, chopped
- 1 leek, trimmed and sliced
- 4 tablespoons olive oil, divided
- Kosher or coarse sea salt, to taste
- Freshly ground black pepper
- 1 tablespoon butter
- 1 red onion, sliced
- 1/4 cup cooking Sherry (can also use Port or a Rose wine)
- 1/2 cup heavy cream
- Aleppo pepper to taste; you can also use cayenne or crushed red pepper, but be careful because they may be hotter
How to Make
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Step 1: Preheat oven to 400 degrees F.
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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.
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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.
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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.
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Step 5: Serve warm, seasoned to taste with Aleppo pepper, cayenne pepper, or crushed red pepper, and more salt, if needed.
We hope you enjoy this recipe!
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