Here’s a quick and easy way to liven up a simple dish of roasted cauliflower and brussel’s sprouts from Bi Rite Market’s Eat Good Food cookbook. But if you enjoy the briny punch of capers, you will probably enjoy this sauce on just about any roasted veg. I cooked these on two separate small sheets to make sure that each would be cooked properly (the cauliflower took about 5 minutes longer than the sprouts), then tossed them together on one sheet with the Caper Lemon Butter for a deliciously dressed up side dish.
Roasted Winter Vegetables with Caper Lemon Butter
Ingredients
- Medium head cauliflower (separated into 1-inch florets)
- 2 tablespoons olive oil
- kosher salt
- 1lb brussels sprouts (halved or quartered)
- 4 tablespoons unsalted butter
- 1/4 cup minced shallots
- 3 tablespoons capers (rinsed and chopped)
- 1 tablespoon fresh thyme leaves (chopped)
- 1/2 teaspoon honey
- 1 Large lemon (zest and juice)
Directions
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1.
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Preheat oven to 400 degrees. Toss the cauliflower on a rimmed baking sheet with 1 tablespoon on olive oil and 1/2 teaspoon of salt. Spread into a single layer. Repeat with brussels sprouts on another baking sheet. Place both pans in the oven and roast until tender and golden. Stir once after about 10 minutes. |
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2.
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In a small saucepan over medium heat, melt the butter. Add the shallot and 1/2 teaspoon of slat. Cook, stirring occasionally, until the shallots are translucent. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest and juice. |
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3.
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Drizzle the sauce on the vegetables and toss to combine. Season with more salt and lemon juice if necessary |
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