This recipe is courtesy of NYC's Back Forty Chef de Cuisine Shanna Pacifico

For the Compound Butter

• ½ pound butter (two sticks)
• ½ cup dried cherries
• Zest of 1 lemon
• ½ clove of garlic, finely chopped
• 2 tablespoons chopped parsley
• Salt and pepper
  

For the Brussel Sprouts

• 2 pounds small brussels sprouts, trimmed and halved
• ¼ extra virgin olive oil
• Salt and pepper
  
  

For the Compound Butter
Leave butter out to soften and reach room temperature, then place in a bowl. Add the lemon zest, garlic, parsley and dried cherries, and season to taste with salt and black pepper. Using a rubber spatula, mix the butter compound together until the ingredients are distributed evenly. Place the butter on a large piece of plastic wrap, shape it into a log, wrap, then freeze in a plastic container until ready to use. (The compound can be made days in advance.)

For the Brussel Sprouts
Pre-heat oven to 400 degrees. Place the brussels sprouts in a large bowl, sprinkle with olive oil, season with salt and pepper and toss well.

Lay brussels sprouts on a large baking sheet lined with parchment paper, then roast for approximately 15 minutes, or until sprouts start to brown and reach a dark gold color. After about 7 minutes, rotate the tray and move the brussels sprouts around to ensure that they brown evenly.

Once the brussels sprouts are done, transfer them to a serving platter. Take the butter out of the freezer and using a vegetable peeler shave as much as you’d like onto the brussels sprouts and serve. (Return any remaining compound butter to freezer for future use on biscuits and vegetables such as roasted carrots and parsnips.)