Description
These sprouts take on a deep nutty taste when roasted and the brown butter adds a salty touch, with even more flavor.
Ingredients
Scale
- 1 lb Brussels Sprouts
- 3 tbsp grapeseed oil
- salt & pepper, to taste
- 1/4 cup cold butter
- 1/4 cup 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.
- Category: Side