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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Dec 19, 2015 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Roasted Brussels Sprouts with Brown Butter and Almonds

    Jump to Recipe
    5 from 2 votes
    40 minutes
    Roasted Brussels Sprouts with Browned Butter and Almonds

    Roasted Brussels Sprouts with Brown Butter and Almonds is a lovely, low-stress side dish you're going to love!

    For more great Brussels sprouts recipes, be sure to check out 25 Brussels Sprouts Recipes that Rock!

    Photo of Roasted Brussels Sprouts with Browned Butter and Almonds with brown butter being poured from saucepan.

    Roast these babies until lightly browned, then simmer some butter until browned.  Toast some almonds until lightly browned.  See where I'm going with this?

    Roasted, toasted Brussels sprout goodness and a lovely, low-stress side dish perfect for any gathering!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Tips for making brown butter:
      • Tip for halving Brussels Sprouts:
    • How to toast almonds:
    • More Brussels sprouts recipes you'll love!
    • Roasted Brussels Sprouts with Brown Butter and Almonds
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Tips for making brown butter:

    Brown butter is simply butter that is cooked beyond the melting stage until it browns.

    • Start with unsalted butter, place in a saucepan and bring to a simmer over medium-high heat.
    • Reduce the heat to low and let it cook a bit.  It may appear nothing is happening at first but water in the butter is being cooked off.
    • The butter will begin to change color to a light golden brown and you’ll begin to see browned bits forming at the bottom of the pan.  These are milk solids, which you want to leave behind when drizzling the brown butter over the Brussels sprouts.

    Photo of freshly washed Brussels sprouts in white colander.

    Tip for halving Brussels Sprouts:

    Here's a quick safety tip when cutting Brussels sprouts in half I learned the hard way.

    • Wear a glove on the hand you're halving the Brussels sprouts with.  A fingertip cot on your thumb (used to cover bandages) also works well.
    • If you don't protect your thumb you'll notice it gets nicked up from the knife.  It's not enough to draw blood, just enough to make your thumb sensitive for a few days.

    Photo of roasted Brussels sprouts on baking sheet.

    How to toast almonds:

    It doesn't take very long to toast the almonds.

    • Toast the almonds in a dry non-stick skillet and move them around frequently.
    • When they are light golden in color, they're done.  Keep an eye on them because they can burn--quickly!
    • Immediately transfer to a plate or small bowl.  If left in the hot pan, they'll continue to toast.

    Hope you'll enjoy this lovely, easy side dish of Roasted Brussels Sprouts with Brown Butter and Almonds!

    Photo of Roasted Brussels Sprouts with Browned Butter and Almonds in serving bowl with serving spoon on dark blue background.

    More Brussels sprouts recipes you'll love!

    • Brussels Sprouts Gratin with Brie and Bacon
    • Roasted Brussels Sprouts with Thai Green Curry Butter
    • Sriracha Sweet Chili Roasted Brussels Sprouts
    • Quick Pickled Brussels Sprouts with Jalapeno
    • Lemon Parmesan Crusted Brussels Sprouts
    • Pan-Roasted Brussels Sprouts with Thai Sweet Chili – Orange Glaze

    Roasted Brussels Sprouts with Brown Butter and Almonds

    5 from 2 votes
    By: Carol | From A Chef's Kitchen
    Roasted Brussels Sprouts with Brown Butter and Almonds is a lovely, low-stress side dish you're going to love!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Side Dishes - Vegetables
    Cuisine American
    Servings 4
    Calories 313 kcal

    Equipment

    • Wusthof Paring Knife Set
    • Rimmed Sheet Pan
    • Saucepan

    Ingredients
      

    • 1 ½ pounds Brussels sprouts - trimmed and halved
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper - to taste
    • ¼ cup slivered almonds - or sliced
    • 6 tablespoons unsalted butter

    Instructions
     

    • Preheat oven to 375 degrees.
    • Spread Brussels sprouts out on a baking sheet, drizzle with olive oil, season with salt and black pepper to taste. Roast for 15 to 20 minutes or until browned and just tender.
    • Meanwhile, place almonds in a dry, non-stick skillet. Place over medium-low heat and gently toast until just beginning to change color, about 3-4 minutes. Be careful not to burn the almonds. Set aside.
    • Heat butter over medium-high heat. Reduce heat to medium-low and cook until it begins to change color--approximately 5-6 minutes. Remove from heat.
    • Transfer Brussels sprouts and almonds to serving the dish. Drizzle with browned butter, leaving browned milk solids behind in the saucepan.

    Notes

    MAKE AHEAD:  The brown butter can be made 1-2 days ahead of time.  Refrigerate until needed.  Gently reheat on the stovetop.

    Nutrition

    Serving: 4 | Calories: 313kcal | Carbohydrates: 14g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 46mg | Sodium: 112mg | Fiber: 5g | Sugar: 3g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Fried Cabbage with Bacon
    • Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
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    Categories: Side Dishes - Vegetables

    Reader Interactions

    Comments

    1. Linda says

      January 12, 2016 at 9:56 am

      I am not amazed at your fabulous recipes because I experienced them long ago, but sitting here taking time browsing your web site I am excited to see the photos are actually yours! Awesome! Had thought before maybe they were canned photos you chose from a Corp site etc! I am thoroughly impressed! You have so many talents Carol! Miss you and our chats! Be well!

      • Carol says

        January 12, 2016 at 8:03 pm

        Hey, Linda! SOOOOOOO good to hear from you! Thanks so much! Miss you too!

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