These sprouts take on a deep nutty flavour when roasted, 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.
By Shareba Abdul
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.
- 1 lb Brussels Sprouts
- 3 tbsp grapeseed oil
- salt & pepper, to taste
- ¼ cup cold butter
- ¼ cup toasted nuts (pecans, walnuts or hazelnuts)
- 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.