ROASTED CAULIFLOWER AND BRUSSELS SPROUTS WITH CAPER LEMON BUTTER

Roasted Cauliflower and Brussels Sprouts with Caper Lemon Butter image

Yield SERVES 6 TO 8

Number Of Ingredients 10

1 medium head cauliflower (1 3/4 pounds), separated into 1-inch florets
2 tablespoons extra-virgin olive oil
Kosher salt
1 pound brussels sprouts, halved or quartered into 3/4-inch pieces
4 tablespoons unsalted butter
1/4 cup minced shallot
3 tablespoons capers, rinsed and chopped
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon honey
Juice and finely grated zest from 1 large lemon

Steps:

Position racks in the top and bottom thirds of the oven and heat to 400°F.
Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
Serve right away or keep at room temperature for up to 1 hour.