Brown butter Brussels sprouts. Roasted just enough to slightly soften and drizzled with a nutty brown butter sauce. This will become your go-to Brussels sprouts side dish for any occasion, big or small.
Brown Butter Brussels Sprouts
This Brussels sprouts recipe will convert all the Brussels sprout haters to Brussels sprout lovers. I would argue, that you might THINK you are a Brussels sprout hater, they get a bad reputation, but 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. Brussels sprouts are so good that I am actually angry with myself for THINKING these wouldn’t taste good. They are amazing and have so many health benefits. There are a hundred ways to cook them. If you aren’t convinced yet, don’t worry, I’ll keep trying.
Also, 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, but I especially love it on Brussels Sprouts.
BROWN BUTTER BRUSSELS SPROUTS
Brown butter brussels sprouts. Roasted just enough to slightly soften and drizzled with a nutty brown butter sauce. This will become your go-to brussels sprouts side dish for any occasion, big or small.
- 2 - 3 tablespoons olive oil divided
- 8 tablespoons butter unsalted
- 1 pound Brussels sprouts washed and halved
- 2 ½ teaspoon kosher salt divided
- 2 ½ teaspoon cracked black pepper divided
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.
Photography by The PKP Way.