Roasted Brussel Sprouts with Cabernet Porcini Chef Butter
Brussel sprouts are all the rage and for good reason. Much easier that the eponymous Green Bean Casserole, these can be the last thing in the oven while you’re finishing the gravy. The addition of Cabinet Porcini Chef Butter gives them an earthy, peppery complexity that pairs perfectly with Thanksgiving dinner.
- 2 lbs Brussel sprouts, trimmed and halved
- 2 Tbs olive oil
- kosher salt to taste
- ⅓ roll Cabernet Porcini Chef Butter cut into medallions
- Preheat the oven to 400F. Toss the Brussel sprouts in the olive oil and kosher salt. Place them cut side down on a metal sheet pan and roast them until they start to brown, 15 to 20 minutes. When they are slightly browned and tender, remove from the oven and mix in the Cabernet Porcini Chef Butter. Be sure to coat all the pieces. Serve immediately with some more Chef Butter crumbled over the top if you like.