Guajillo Chili Butter Roasted Brussel Sprouts

We were inspired by the Instagram post of @rachelanndolfi on the @thefeedfeed page the other day. We always seem to have a bag of brussel sprouts in our fridge as part of our clean and healthy eating regimen so we thought that we would try this new twist on our classic roasted veggies.

We didn’t have a jar of calabrian chiles but we did have a bag of dried Guajillo chiles from our last trip to Mexico so we thought we would mix it up a bit. This is an easy recipe, ready in 20 minutes (not counting the soaking time for the chiles) and is elegant enough to serve as a side dish at a dinner party - or as we do - eat it for dinner with other roasted vegetables.

Ingredients:

• 2 pounds of brussel sprouts washed and halved (we quartered the really big ones)

• 3 Guajillo Chiles (they were dried so we soaked them in warm water for an hour) finely minced

• 1 pound (2 sticks) of softened butter

• 1 lemon (zested before juicing-set aside for garnishment)

• 1/2 cup of panko breadcrumbs

• 2 tablespoons of chopped parsley

Instructions

1. Preheat oven to 425 degrees.

2. In a small bowl mix the butter with the chiles and the juice of 1/2 lemon

3. Place the cut brussel spouts on a sheet pan and with your hands massage the compound butter into the brussel sprouts. Sprinkle the panko breadcrumbs on top.

4. Cook for 15-20 minutes until golden brown.

5. Before plating, toss the brussel sprouts with 2 tablespoons of the butter as well as the juice of the remaining 1/2 lemon.

6. Transfer to a serving platter and garnish with the chopped parsley and the lemon zest.

7. The lemon zest adds just the right amount of brightness to the dish.

**TIP: We always zest our lemons (and other citrus) before juicing. If you aren’t going to use it in your recipe immediately you can let it dry and use it at a later time.