The Christmas countdown is on and here’s a lovely low-stress side dish you’re going to love!
Roasted Brussels Sprouts with Browned Butter and Almonds. Yes, I’m continuing my Brussels sprouts–butter–almond obsession!
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 sprouts goodness!
Browned 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, however, 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.
One quick safety tip when halving a bunch of Brussels sprouts: Wear a glove on the hand you’re halving the Brussels sprouts with. A fingertip cot (used to cover bandages) also works well. After about a pound, you’ll notice your thumb is starting to get nicked up from the knife. It’s not enough to draw blood, just enough to make your thumb sensitive for a few days.
Here’s another tip for making life a little easier in the kitchen during the hectic holidays: Line your baking sheet with aluminum foil when roasting vegetables or baking things like chicken breasts. Clean-up is super-easy and your baking sheets will last much longer.
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!
Enjoy and have a beautiful holiday!
A lovely and low-stress side dish!
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 1/4 cup slivered or sliced almonds
- 6 tablespoons unsalted butter
- 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 softened.
- 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 dish. Drizzle with browned butter, leaving milk solids behind in the pan.