Roasted Brussels Sprouts with Brown Butter, Shallots, and Thyme

Cooking Temperature

• Brown butter transitions quickly from golden amber to burnt. Monitor closely during the 6-8 minute cook time and remove from heat immediately when amber color is achieved to prevent scorching.

• Oven preheated to 220°C (425°F) creates high temperatures. Use oven mitts when placing and removing the baking sheet to prevent burns.

Handling

• Shallots require thin slicing with a sharp knife. Use proper knife grip and cut away from your body to prevent laceration injuries.

• Hot brown butter mixture is poured directly over roasted sprouts. Pour carefully to prevent splashing and scalding burns to skin.

Cross Contamination

• If serving to guests with dairy allergies or lactose intolerance, prepare and plate on clean equipment separate from dairy-containing preparation areas.

Storage

• Leftover Brussels sprouts lose crisp texture when refrigerated. Store in airtight container for up to 3 days and reheat in oven or skillet to restore texture rather than microwave.

Allergen Warning

• This dish contains milk from butter. For guests with milk allergies or lactose intolerance, omit butter and finish with high-heat oil such as avocado or grapeseed oil.

Equipment Safety

• Use a light-colored saucepan to monitor butter color change. Dark pans make it difficult to detect when butter reaches the burnt stage.