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Brown Butter Brussels Sprouts
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Recipe - Nelson
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Brown Butter Brussels Sprouts
Prep Time15 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 lb Brussels sprouts, halved
2 Red onions, cut into 1/2 inch thick wedges
2 tbsp Olive oil
Kosher salt, to taste
Ground black pepper, to taste
4 tbsp Unsalted butter
1/3 cup Sliced almonds
1/4 cup Golden raisins
2 tbsp Fresh lemon juice
Directions
  1. Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, salt and pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
  2. Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and salt and swirl pan to combine.
  3. When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.
15 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 lb Brussels sprouts, halved
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Brussels - Sprouts, Bulk, 1 Pound
$4.19/lb$0.92/100g
2 Red onions, cut into 1/2 inch thick wedges
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Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g
2 tbsp Olive oil
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Western Family - Light Olive Oil, 500 Millilitre
$7.49$1.50/100ml
Kosher salt, to taste
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Windsor - Coarse Kosher Salt, 1.36 Kilogram
$6.99$0.51/100g
Ground black pepper, to taste
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Western Family - Pepper Black - Ground, 145 Gram
$8.09 was $8.99$5.58/100g
4 tbsp Unsalted butter
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Western Family - Unsalted Butter, 454 Gram
rewards logoFree with 3700 Points Redeemed
$6.49$1.43/100g
1/3 cup Sliced almonds
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Western Family - Natural Sliced Almonds, 110 Gram
$4.59$4.17/100g
1/4 cup Golden raisins
Not Available
2 tbsp Fresh lemon juice
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Lemons - Large Fresh, Each, 1 Each
$0.99 was $1.09

Directions

  1. Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, salt and pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
  2. Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and salt and swirl pan to combine.
  3. When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.