SPROUTS COOKIE BUTTER RECIPES

Steps:

• Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 500°. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheets will be hot!) divide brussels sprouts between baking sheets and spread out in a single layer; reserve bowl. Roast, rotating baking sheets top to bottom and front to back halfway through, until brussels sprouts are charred in spots and tender, 16–18 minutes.
• Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
• Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
• Combine brussels sprouts, half of walnuts, and half of scallions in reserved bowl; add brown butter mixture and toss to coat. Transfer to a platter and scatter remaining walnuts and scallions over. Finely grate lemon zest on top; sprinkle with sea salt.

Steps:

• Preheat oven to 400F.
• Spread carrots and brussels sprouts on a baking sheet in one single layer; set aside.
• Add butter and garlic in a large, heavy bottomed nonstick skillet and melt butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
• Cook for 6 to 8 minutes or until butter is lightly browned, stirring frequently and skimming foam as necessary. DO NOT burn the garlic! 
• Remove browned butter from heat and pour over prepared vegetables; season with salt and pepper and stir until thoroughly combined.
• Roast for 30 to 35 minutes, or until veggies are tender.
• Remove from oven and transfer to a serving plate.
• Garnish with parsley.
• Serve.