Table of Contents
Hollandaise sauce and roasted Brussels sprouts with balsamic glaze create a delightful combination of rich flavors and crispy textures. This dish is perfect for a sophisticated brunch or a light dinner.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic glaze
- For the Hollandaise:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper (optional)
Preparation
Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes until golden and crispy around the edges.
While the Brussels sprouts are roasting, prepare the Hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom does not touch the water. Whisk continuously until the mixture thickens and doubles in volume.
Slowly drizzle in the melted butter while whisking constantly. Continue until the sauce is smooth and creamy. Remove from heat and add a pinch of cayenne pepper if desired. Keep warm.
Serving
Arrange the roasted Brussels sprouts on a serving platter. Drizzle generously with balsamic glaze. Spoon the warm Hollandaise sauce over the sprouts or serve it on the side for dipping. The combination of tangy glaze, creamy sauce, and crispy sprouts makes for an irresistible dish.
Tips
- Use fresh Brussels sprouts for the best flavor and texture.
- Whisk the Hollandaise vigorously to prevent curdling.
- Make the sauce just before serving to maintain its smooth consistency.
- Adjust the balsamic glaze amount based on your sweetness preference.