Roasted Brussels Sprouts with Beurre Rouge and Almonds

By: The Local Palate
radicchio salad: Steven Satterfield’s thanksgiving
Reprinted with permission from Vegetable Revelations by Steven Satterfield. Copyright © 2023. Published by Harper Wave, an imprint of HarperCollins Publishers. Photo courtesy of Andrew Thomas Lee.

Atlanta chef Steven Satterfield’s Thanksgiving table is complete with traditional classics and other unconventional additions. From Satterfield’s cookbook, Vegetable Revelations: Inspiration for Produce-Forward Cooking (Harper Wave, 2023) comes this delicious sprout side dish. The combination of roasted brussels sprouts, crunchy almonds, and a savory homemade beurre rouge—a tangy red wine butter sauce that brings out all the right flavors.

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Serves 4

    For the beurre rouge:
  • 1½ cups dry red wine
  • 1 teaspoon red wine vinegar
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1 thyme sprig
  • 1 bay leaf
  • 10 black peppercorns
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 6 tablespoons cold butter, sliced, plus more as needed
  • For the brussels sprouts:
  • 1 pound brussels sprouts
  • 3 shallots, halved and thinly sliced lengthwise
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup roasted slivered almonds
  • 1 cup beurre rouge

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.
  • Recipe By
    Adapted from Vegetable Revelations by Steven Satterfield (Harper Wave). Copyright © 2023.
  • Contributing City

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