• chef janet

Brussel Sprouts with Vanilla-Garlic Butter

Updated: Aug 30, 2019

I try my best to eat produce that’s in season. Not only does it make more sense to eat produce that is grown locally (rather than eating produce that’s traveled all the way from South America) but it also just tastes better. During the winter, those perfect little mini cabbages called brussel sprouts sit in the produce section looking so cute and enticing. But, I’ve never been a big fan of brussel sprouts, they’re a little bitter and tough. Though I also believe that with the right seasoning and cooking method just about any vegetable can be tasty. So I set out to create a sweeter more tender sprout and it’s my new favorite winter vegetable.


1 1/2 lbs brussel sprouts oil spray 3 Tbsp butter 1/2 tsp salt 1/4 tsp granulated garlic 1 vanilla bean 1/2 tsp vanilla extract 1/2 tsp agave or honey

Pre-heat the oven to 400°

Remove the loose outer leaves from the sprouts.

Trim a thin slice off the stem end and then cut in half.

Spread the sprouts out on a sheet pan in a single layer. Very lightly coat with high heat oil spray. Just briefly wave the spray. Roast for 20-25 minutes until the sprouts begin to brown.

While the sprouts are roasting get the good stuff going! Place the butter, salt, garlic, vanilla extract and sweetener in  a small pot.

Use a sharp-pointed knife to cut a lengthwise slit in the vanilla bean pod. Open up the slit and scrape out the sticky seeds from the inside.

Add the vanilla seeds and the whole pod into the pot. Heat over a very low flame for 2 minutes and stir. Turn off the flame, and allow it to sit.

Once the sprouts are done place them in a large bowl. Gently reheat the butter mixture and remove the vanilla pod. Pour over the sprouts, toss and enjoy!


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