GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Caraway and Brown-Butter Roasted Brussels Sprouts

Starters from Issue 6 – Fall / Winter 2015 – Magic

Caraway has had a long shelf life—experts have traced it as far back as the Stone Age. The seeds are believed to protect against evil spirits, strengthen memory, and render objects theft-proof. The latter may not hold true for our caraway brown-butter roasted Brussels sprouts, which will most certainly be promptly pilfered.

serves 6 to 8



  • 1 branch Brussels sprouts, rinsed well
  • 3 Tbsp extra virgin olive oil
  • 1 ½ cups hot water
  • 6 Tbsp unsalted butter
  • 2 tsp caraway seeds, crushed

  • 1

    Preheat oven to 375°F. Line a rimmed baking pan with foil leaving a little overhang all around. Place branch in pan and drizzle with oil and season generously with salt and pepper. Pour hot water around branch and cover with more foil sealing to make a pouch. Roast 30 minutes.
  • 2

    Uncover and rotate branch bringing the bottom sprouts to the top. Roast for 20 minutes rotating the branch midway through cooking. Pierce each sprout with a fork twisting slightly to open them up a bit; this will help cradle the caraway butter. Continue roasting and rotating until sprouts are tender and browned, 20 to 30 minutes longer.
  • 3

    While sprouts are roasting, melt butter in a small saucepan until just beginning to brown and smell slightly nutty. Transfer to a bowl and stir in caraway seeds. Let steep while roasting sprouts.
  • 4

    When sprouts are tender and browned, generously baste sprouts with caraway brown-butter.