Roasted Brussels Sprouts with Brown Butter and Almonds
Roasted Brussels Sprouts with Brown Butter and Almonds is a lovely, low-stress side dish you're going to love!
Servings: 4
Ingredients
- 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 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
TIPS:
- 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.
- 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