Brown Buttered Roasted Brussel Sprouts ~ It’s so easy!
It really is so easy to fall in love with these beautiful brussels!
Today’s recipe is super simple but the taste.. well, you really have to try this for yourself. But I’m gonna warn you.. these guys are addicting!
So, brussel sprouts, the cruciferous sensation that swept me off my feet the first time I had them cooked properly. No, I didn’t actually like them until a few years ago. That’s because they were always boiled and bitter. The key to a good brussel sprout is either roasting or pan searing. Steaming them is good but the truly fabulous flavor doesn’t come out until they’re toasty and a little browned on the outside.
For this recipe, they’re sliced in half after the stems are removed. If you happen to get your hands on a stalk of them, you should definitely grab it because they’re fresher and have superior flavor.
Preheat your oven to 400 degrees F. and roast them for about 50 minutes or until browned nicely around the edges.
Now those brussel sprouts are fantastic just like that but the browned butter and lemon juice addition makes them absolutely irresistible. That nutty flavor of the butter with the zing of lemon juice made me go, “WOW!” And then I scurried away with the dish like, oh.. nothing to see here. 😉
Browned butter is a wonderful classic sauce you can use for many dishes like fish, pastas or any veggies you like. And don’t worry, it’s really not difficult. There’s only one ingredient. Butter. Yep. That’s it. The trick to it is NOT walking away from the pan once you put the butter in there. As soon as you do, it’s gonna burn. So make the commitment to just stay put while you’re making it.
After you put it in the pan over medium heat, you don’t need to stir it or even move the pan. Just let it be.
It goes through a few stages and it’s done in just a couple of minutes.
The milk solids will float to the top.
After a minute or so it will begin to foam and crackle, kinda like when you’re frying something.
As soon as you hear that crackle stop, it’s done. There will be a sort of dusting of browned bits on the bottom of the pan. That’s the good stuff. Simply move the pan off the heat. You’ll want to do this part about halfway through the cooking time of your sprouts so it’ll be warm when you pour it over your dish.
Spoon the butter over the sprouts once they’re done.
Add a squeeze of lemon.
Top with freshly grated Parmesan and some freshly chopped parsley. Easy huh?
I really was surprised at how delicious the browned butter made the roasted sprouts and the lemon just brought it all home. I honestly didn’t think you could make them any better than they were just roasted with a little salt. They call the browned butter flavor nutty for a very good reason. I actually did eat that entire dish by myself. (shhh don’t tell anybody) 😉
I do hope you’ll give this twist on an old favorite a try. I’m pretty sure it’ll make you smile.
Make it a fabulous day friends and as always, keep it delicious!
Till next time ~ much love, Connie
Brown Buttered Brussel Sprouts
- 1 lb brussel sprouts trimmed and halved
- 1 stick butter cut into chunks
- the juice of half a lemon
- freshly grated Parmesan for garnish
- freshly chopped parsley for garnish
- Preheat oven to 400 degrees F.
- Place sprouts in a baking dish, cut side up.
- Roast for about 50 minutes or until the edges of the sprouts are nicely browned.
- Place the butter in a deep skillet over medium heat.
- Not stirring or moving the pan, allow the butter to come to a foam.
- Watch for the foam to subside and listen for the butter to stop sizzling. Remove once this happens. The butter should change to a light amber brown color. Remove from heat.
- Pour the butter over the roasted sprouts once they are done.
- Drizzle with the lemon juice, top with Parmesan and parsley.
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