Garlic & Herb Brussels Sprouts

serves 6–8

This will make lovers out of Brussels Sprout haters.

1½ lb. brussels sprouts, cleaned, cored, and halved
2 tsp. sea salt
1 head garlic, cloves separated and peeled
2 Tbsp. olive oil
6 Tbsp. unsalted butter, softened at room temperature
1 Tbsp. chopped fresh marjoram
1 Tbsp. chopped fresh tarragon
1 tsp. crushed red pepper flakes

Preheat oven to 400°. In a bowl, toss brussels sprouts with salt. Place the garlic on a square of foil, drizzle with olive oil, and seal foil into a pouch. Place on a baking sheet and roast for 30 minutes; let cool. Blend softened butter with roasted garlic and oil, herbs, and red pepper. Warm a large ovenproof skillet over medium; add about 2 tablespoons of seasoned butter and melt. Arrange the sprouts cut-side down; reduce heat to low and slowly cook until edges of sprouts begin to brown, adding butter a bit at a time and tilting the pan to distribute it. Transfer pan to oven and roast 30 minutes. Add remaining butter and serve hot.

Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.