Costco carries a big bag of Brussels sprouts that are perfect for this application.
1-1/2 lb. Brussels Sprouts, trimmed and quartered
3 tbsp Olive Oil
Salt and black pepper
4 tbsp Butter
1 tbsp Shallot, minced
1-1/2 tbsp Lemon Juice, freshly squeezed lemon juice
1-1/2 tsp Fresh Thyme, chopped
1 tsp Lemon Zest, finely grated
1/4 tsp Dijon Mustard
Preheat the oven to 425°F. Line two rimmed baking sheets with parchment or tin foil.
In a medium bowl, toss the sprouts with the olive oil and season generously with salt and pepper. Spread the sprouts out evenly on the two baking sheets. Roast until the sprouts are tender but not mushy, 20 to 22 minutes, stirring once or twice during roasting.
About 10 minutes out, combine the butter and shallot in a small, heavy saucepan. Cook, stirring often, over medium heat until the butter is melted and the shallots are soft, about 2 minutes. Raise the heat to medium high and continue cooking, swirling the pan, until the milk solids in the butter turn golden brown and the butter smells very nutty (take care that none of the shallots burn), about 2 minutes.
Whisk in the lemon juice, thyme, lemon zest, mustard, and salt and pepper to taste. Keep warm until ready to dress the sprouts.
Slide the sprouts into a medium bowl, add the vinaigrette, and toss to coat. Season to taste with salt, pepper, or extra lemon juice if desired, and serve immediately.
*My Dutch grandmother used to make a dish when I was young called Holland Beefsteak. It involved cooking steak in brown butter…I could have taken or left the steak at that point, but the aroma of the browning butter still makes me happy. No wonder I am happy to cook my veggies in it!