Brown butter Brussels sprouts are roasted just enough to slightly soften them and drizzled with a nutty brown butter sauce. This will become your go-to Brussels sprouts side dish for any occasion, big or small. Once you are hooked, be sure to also try my Shredded Brussels Sprouts!
Brown Butter Brussels Sprouts
This Brussels sprouts recipe will convert all Brussels sprout haters to Brussels sprout lovers. If you try them (especially cooked this way) you’ll convert immediately. As a child, I put Brussels Sprouts in the Asparagus category. Heading “yuck”. As my palate became more refined and I grew up and stopped being so stubborn, I quickly realized that I had spent literally years missing out on this glorious dish, asparagus included. They are amazing and have so many health benefits. I also have Balsamic Cranberry Roasted Brussels Sprouts and Balsamic Roasted Brussels Sprouts you can try once you taste how amazing Brussels sprouts are!
If you’ve never tried brown butter before, it is time to try and get ready for your life to be changed for the better. Browned butter is a very simple process and it adds so much flavor to this already beautiful dish. I used the browned butter method a lot (check out my Homemade Ravioli dish), but I especially love it on Brussels Sprouts.
The process of browning butter includes slowly heating butter in a saucepan until it starts to bubble. You then whisk vigorously until the bubbles create a foam and eventually turn golden brown.
Pro tip: Once the butter turns golden brown, make sure to pull it from the heat. The burning happens relatively quickly once you get to that point.
Air Fryer Brussels Sprouts
It’s easy to get these Brussels Sprouts made in an air fryer if you don’t want to turn on your oven. First, drizzle the halved sprouts with olive oil and season with salt and pepper. Next, place the Brussels sprouts into the basket of your air fryer. Air fry for 10-15 minutes at 375°F, shaking the basket halfway through cooking time. For crispier Brussels sprouts, cook them for a few minutes longer, or until your desired crispiness.
How to Store Brussels Sprouts
Cooked Brussels sprouts can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer.
Brown Butter Brussels Sprouts
- 1 pound Brussels sprouts, washed and halved
- 2-3 tablespoons olive oil
- 2½ teaspoons kosher salt
- 2½ teaspoons black pepper
- ½ cup (1 stick / 113 g) unsalted butter
- Pre-heat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the Brussels sprouts, cut side down on the baking sheet. Drizzle with olive oil, followed by sprinkling with salt and pepper.
- Bake for 10 minutes, until the edges begin to brown. Set aside while making the brown butter.
- In a small sauce pan over medium heat, melt the butter. Once the butter bubbles, begin whisking occasionally to prevent from bubbling over. Once the butter foams, whisk vigorously until golden brown bits form. Remove from heat immediately.
- When ready to serve, drizzle the brown butter over the roasted sprouts and serve immediately.
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Photography by The PKP Way.