How do you feel about Brussels sprouts? I didn’t really like them as a kid, but that’s pretty common. Alton Brown once explained (in an episode of Good Eats) that some people, especially kids, don’t like vegetables because they contain bitter compounds. Bitter is just not a flavour that kids like. Adults, however, seem to have a much better appreciation for bitter flavours. I love Brussels sprouts so much now, that sometimes I’ll eat an entire bowlful for lunch.
If you hate this vegetable, maybe you just haven’t had them prepared in a way that you enjoy yet. Boiling them seems to be a fairly common practice, which boggles my mind. The only things you get from boiled Brussels are a smelly house and limp veggies. Bleh. 
These Roasted Brussels Sprouts with Brown Butter are so much better. The sprouts take on a deep nutty flavour when you roast them, almost like popcorn but with less crunch. The brown butter adds a salty touch, with even more nutty flavour. And of course, toasted nuts are great in this dish. I usually use pecans or walnuts, but I’ve heard that hazelnuts are nice too.
These are best eaten fresh, straight out of the oven, but they are ok the next day too. Just keep in mind that they won’t have any crispness after you put them in the fridge. The brown butter can easily be made ahead of time though, and stored in the fridge until needed.
Roasted Brussels Sprouts with Brown Butter and Toasted Nuts
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These sprouts take on a deep nutty taste when roasted and the brown butter adds a salty touch, with even more flavor.
Ingredients
- 1 lb (450 g) Brussels Sprouts
- 3 tbsp (45 ml) grapeseed oil
- salt & pepper, to taste
- 1/4 cup (60 g) cold butter
- 1/4 cup (30 g) toasted nuts (pecans, walnuts or hazelnuts)
Instructions
- Preheat oven to 425°F.
- Line a large sheet pan with parchment paper and set aside.
- Wash the Brussels sprouts and pat dry. Clean and trim each sprout*, then cut in half and place in a large bowl.
- Add the oil, salt and pepper to the bowl and toss to coat the sprouts.
- Arrange the sprouts, cut side down, on the parchment-lined pan. Pour any remaining oil in the bowl over the sprouts.
- Roast the sprouts in the oven until they are brown and tender. This should take 25-30 minutes, depending on how big your sprouts are.
- Meanwhile, add the butter to a small saucepan and place over medium heat. The butter will eventually begin to foam. Swirl the pan gently and look at the colour of the melted butter. When it turns golden brown, and smells nutty, it’s done. Set it aside.
- When the sprouts are finished roasting, pour the brown butter over them and top with toasted nuts. Serve warm.
Notes
- To prepare each sprout, remove any leaves that are tough, loose or damaged.
- You should now have a spout with tightly closed leaves.
- Trim off the base of the sprout (it’s usually brown and dry).
- Repeat this process with all of the sprouts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
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If You Liked This Recipe, You’ll Love These
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- Brussels Sprout and Beer Caramelized Onion Pizza
- Beer Snack: Spicy Sriracha Roasted Peanuts
Frequently Asked Questions
How do I know when the brown butter is ready without burning it?
Place 1/4 cup cold butter in a small saucepan over medium heat. The butter will melt and begin to foam — watch the color through the foam by gently swirling the pan. When it turns golden brown and smells nutty, it is done; remove it from the heat immediately to prevent burning.
Can I make the brown butter ahead of time?
Yes — the article specifically notes that brown butter can be made ahead and stored in the fridge until needed, making it a useful make-ahead component if you are preparing a multi-dish meal.
Why does roasting Brussels sprouts work better than boiling them?
The article explains that boiling overcooks the sprouts and causes them to release unpleasant sulfur compounds, resulting in a smelly kitchen and limp, bitter vegetables. Roasting at 425°F instead develops a deep, nutty flavor the article describes as “almost like popcorn but with less crunch.”
Which nuts work best in this recipe?
The article says the author usually uses pecans or walnuts, but notes that hazelnuts are also nice. Any of the three adds a complementary nuttiness that mirrors the brown butter.
