Roasted Brussels Sprouts with Beurre Rouge and Almonds

steps

Make the beurre rouge:

1. In a small saucepan, combine wine, vinegar, shallot, garlic, thyme, bay leaf, peppercorns, salt, and sugar. Set pan over medium-high heat and bring to simmer. Cook at gentle simmer until liquid is reduced to 3 tablespoons, about 15-20 minutes. Strain mixture over bowl and discard solids. Measure yield of reduction; if it is more than 3 tablespoons, return liquid to pan and continue reducing; if it is less, add water to reach desired amount.
2. Return 3 tablespoons of reduced wine back to pan and place over low heat. Using small whisk or fork, add one slice of cold butter at a time, whisking constantly. Keep liquid moving as butter melts, so it emulsifies. As one cube is almost melted, add next. Once last bit of butter goes in, turn heat off and keep whisking until emulsified and glossy. (Pro tip: If you want sauce to be thicker or richer you can add another tablespoon or two of butter, but Satterfield likes the balance of flavors at this ratio.)

Make the brussels sprouts:

1. Heat oven to 450 degrees. Trim base of each sprout, cut in half lengthwise if small or into quarters if larger. Place sprouts and any loose leaves into a bowl and add shallots and garlic. Add oil, salt, and pepper, toss well to combine.
2. Turn mixture onto a large rimmed baking sheet. Roast until just tender and some of the leaves begin to brown, about 8-10 minutes. If you’d like more caramelization, switch oven to broil on high and cook for 2-4 minutes until desired color is achieved.
3. On a serving platter, pile brussels sprouts and extra bits from bottom of baking sheet. Sprinkle with almonds. Drizzle Beurre Rouge on top. Serve warm.