This dish features roasted Brussels sprouts tossed in rich brown butter and crunchy almonds. It’s a warm, nutty treat that’s perfect for any meal—yum!
I always love the mix of flavors here! The brown butter gives a toasty touch, while the almonds add a nice crunch. Serve it at dinner, and watch everyone go for seconds! 😄
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are key here, but if they’re hard to find, you can use frozen ones. Just make sure to thaw them and pat dry before cooking!
Butter: I love using unsalted butter for better control over seasoning. However, if you’re vegan or dairy-free, try using coconut oil or a plant-based butter substitute.
Almonds: Whole almonds add crunch, but feel free to use sliced or slivered almonds for quicker toasting. If you’re nut-free, sunflower seeds or pumpkin seeds can work just as well.
Lemon Juice: A squeeze of lemon adds freshness! If you’re out of lemons, a splash of vinegar (like apple cider or balsamic) can also brighten up the dish.
What’s the Best Way to Achieve Nutty Brown Butter?
Making brown butter is all about patience and attention. Here’s how to get it just right:
- Start with a heavy skillet to ensure even heat distribution.
- Keep the heat at medium to avoid burning the butter. Let it melt completely first.
- Once it begins foaming, swirl the pan. Watch closely as it changes color. It usually takes 3-4 minutes to go golden brown.
- The smell should be nutty and fragrant—this is the best sign it’s done!
Don’t walk away during this step; it’s easy to go from brown butter to burnt butter in an instant!
Brussels Sprouts with Brown Butter & Almonds
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons unsalted butter
- 1/3 cup whole almonds, roughly chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Optional: a squeeze of fresh lemon juice or a pinch of red pepper flakes for brightness and kick
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and another 15-20 minutes of cooking time. In total, you’re looking at about 30-35 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Prepare Brussels Sprouts:
Start by rinsing the Brussels sprouts under cold water. Trim off the stem ends and remove any yellow or damaged outer leaves. Next, cut each sprout in half lengthwise to ensure even cooking.
2. Roast Brussels Sprouts:
In a large skillet, preferably cast iron, heat over medium-high heat. Add a little neutral oil or butter just to lightly coat the pan. Place the Brussels sprouts cut side down in the skillet in a single layer. Allow them to cook without stirring for about 5-7 minutes until the cut sides are beautifully browned and caramelized.
3. Turn and Finish Cooking:
After the initial cooking time, stir or flip the Brussels sprouts to ensure they cook evenly. Cook for an additional 5 minutes until they are tender yet still vibrantly green. Remove the sprouts from the skillet and set them aside.
4. Make Brown Butter:
In the same skillet, reduce the heat to medium. Add the unsalted butter and allow it to melt completely, swirling the pan occasionally. Watch the butter closely as it froths and turns a deep golden brown with a delicious nutty aroma, which usually takes about 3-4 minutes—be careful not to burn it!
5. Toast Almonds:
Add the roughly chopped almonds to the browned butter and stir to coat them. Lightly toast the almonds in the butter for 1-2 minutes until they become fragrant and slightly golden. This step adds wonderful flavor!
6. Combine and Season:
Return the cooked Brussels sprouts to the skillet. Toss them together with the brown butter and toasted almonds until all are well coated. Season with kosher salt and freshly ground black pepper. If you like a bit of brightness, add a squeeze of lemon juice or a pinch of red pepper flakes.
7. Serve:
Transfer the Brussels sprouts with brown butter and almonds to a serving dish. Enjoy them warm, and watch how quickly they disappear!
This dish beautifully combines the sweet, nutty flavor of browned butter with the crunch of toasted almonds and the rich taste of caramelized Brussels sprouts. It’s simple yet elegant—perfect for any meal!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts! Just be sure to thaw them completely and pat them dry to avoid excess moisture, which can hinder browning.
Is There a Substitute for Almonds?
Absolutely! If you have a nut allergy or prefer not to use almonds, you can substitute them with sunflower seeds or pumpkin seeds. They will give you a similar crunch!
How Can I Make This Dish Vegan?
To make this dish vegan, replace the unsalted butter with a plant-based butter or coconut oil. This will still give you that rich flavor without any dairy.
What Should I Do with Leftovers?
Leftover Brussels sprouts can be stored in an airtight container in the fridge for up to 3 days. Reheat them gently in the microwave or on the stove to keep them crispy!
