Savory Brown Butter Brussels Sprouts
This delightful dish elevates Brussels sprouts through the rich, nutty essence of brown butter, creating an umami-packed side that complements various meals.
Equipment
- Mixing Bowl
- Baking Sheet
- Medium Saucepan
Ingredients
Brussels Sprouts
- 1 pound Fresh Brussels sprouts Look for bright green, firm heads without yellowing leaves or brown spots.
Butter
- 4 tablespoons Unsalted butter Use unsalted to control the saltiness of the dish.
Garlic
- 2 cloves Minced garlic Adds a fragrant punch to the dish.
Salt
- 1 teaspoon Kosher salt Enhances the overall flavor.
Black Pepper
- 0.5 teaspoon Freshly cracked black pepper Adds a hint of spice.
Lemon Juice
- 1 tablespoon Fresh lemon juice Adds brightness and acidity.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the Brussels sprouts by rinsing them under cold water, trimming the stem ends, and cutting each sprout in half lengthwise.
- In a large mixing bowl, combine the halved Brussels sprouts with salt and pepper. Toss to coat evenly.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
- Roast for about 20-25 minutes, tossing halfway through for even browning.
- While the Brussels sprouts are roasting, melt the unsalted butter in a medium saucepan over medium heat.
- Continue to heat the butter until it starts to foam and turn a golden brown color, about 5-7 minutes.
- Remove from heat and add the minced garlic, stirring for about 1 minute until fragrant.
- Once the Brussels sprouts are done, transfer them to a serving bowl and drizzle with the brown butter and garlic mixture.
- Finish by squeezing fresh lemon juice over the top and toss gently to combine.
Notes
For variations, consider adding Parmesan cheese, nuts, or herbs to enhance the dish.