Brussels Sprouts With Browned Butter Recipes

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ROASTED BRUSSELS SPROUTS WITH BROWN BUTTER BREADCRUMBS

Roast Brussels sprouts until they're golden brown, and top them with toasted breadcrumbs with a touch of thyme and lemon.

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 10



Roasted Brussels Sprouts with Brown Butter Breadcrumbs image

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
  • Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 garlic clove, finely chopped
1/4 cup panko breadcrumbs
1/2 teaspoon chopped fresh thyme, plus sprigs for garnish, optional
Pinch of crushed red pepper flakes
Finely grated zest of 1 lemon
1 teaspoon chopped fresh flat-leaf parsley

BRUSSELS SPROUTS WITH BROWNED BUTTER

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7



Brussels Sprouts With Browned Butter image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
  • Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
  • Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
  • Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

BRUSSELS SPROUTS IN BROWNED BUTTER

Freshly grated nutmeg adds a wonderful subtle flavor to the Brussels sprouts. Add only enough to enhance, not to overpower.

Provided by JoAnn

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5



Brussels Sprouts In Browned Butter image

Steps:

  • Cook Brussels sprouts in minimum salted boiling water.
  • Drain.
  • Make browned butter by cooking butter in skillet over low heat.
  • Add Brussels sprouts to butter.
  • Grate small amount of nutmeg over sprouts and salt and pepper to taste.
  • Toss to coat.

Nutrition Facts : Calories 101.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.8, Protein 0.1

Brussels sprout, fresh or frozen
4 tablespoons butter
nutmeg, freshly grated
salt
pepper

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD

This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.

Provided by Food Network

Categories     side-dish

Yield Serves 8

Number Of Ingredients 5



Brussels Sprouts with Brown Butter and Grain Mustard image

Steps:

  • Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
  • To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.

2 pounds Brussels sprouts
1/4 cup butter
3 heaping tablespoons of whole grain mustard
2 tablespoons banyuls vinegar, red wine vinegar can substitute
1/4 cup roughly chopped flat leaf parsley

BRUSSELS SPROUTS IN GARLIC BUTTER

This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

Provided by Tracy K

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6



Brussels Sprouts in Garlic Butter image

Steps:

  • Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  • Reduce heat to medium, add smashed garlic and cook until lightly browned.
  • Remove garlic and discard.
  • Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  • The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  • Top with freshly grated parmesan and salt& pepper to taste.

Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4

15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

ROASTED BRUSSELS SPROUTS WITH BROWNED BUTTER

This recipe is from Womans Day magazine, Nov. 2012. I plan to make it for Thanksgiving dinner and am posting here for safekeeping. To make ahead, refrigerate the roasted Brussels sprouts and onion for up to 1 day. To serve, bring to room temp., then warm at 375 for about 10 min. Prepare the brown butter sauce and spoon over the vegetables as directed.

Provided by DesertRose15

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8



Roasted Brussels Sprouts With Browned Butter image

Steps:

  • Heat oven to 400 degrees. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil , 1/2 t. salt and 1/4 t. pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20-25 min; transfer to platter.
  • Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming. Add the almond and cook, stirring, until the almonds and butter are golden brown, 2-3 minutes. Add the raisins, lemon juice and 1/4 teaspoons salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions.

Nutrition Facts : Calories 169.1, Fat 11.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 26.4, Carbohydrate 15.3, Fiber 4.1, Sugar 6.1, Protein 4.2

2 lbs Brussels sprouts, halved
2 red onions, cut into 1/2 in thick wedges
2 tablespoons olive oil
salt and pepper
4 tablespoons unsalted butter
1/3 cup sliced almonds
1/4 cup golden raisin
2 tablespoons fresh lemon juice

BRUSSELS SPROUTS IN BROWN BUTTER

Provided by Florence Fabricant

Categories     side dish

Time 25m

Yield 8 servings

Number Of Ingredients 4



Brussels Sprouts In Brown Butter image

Steps:

  • Trim the Brussels sprouts and cut an X into the base of each.
  • Steam the Brussels sprouts for 10 minutes. Remove from heat.
  • Melt butter in a large skillet and cook until it turns nut-brown in color.
  • Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams

2 pints Brussels sprouts
2 tablespoons unsalted butter
1 tablespoon sherry vinegar, or balsamic or red-wine vinegar
Salt and freshly ground black pepper to taste

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Crisp Gnocchi With Brussels Sprouts and Brown Butter image

Steps:

  • Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
  • In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
  • In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

BROWN-BUTTER BRUSSELS SPROUTS

Enjoy tasty Brown-Butter Brussels Sprouts in just 30 minutes! Create a simple Christmas dinner side dish with our Brown-Butter Brussels Sprouts recipe.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 4



Brown-Butter Brussels Sprouts image

Steps:

  • Heat oven to 400ºF.
  • Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
  • Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
  • Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

1-1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1/4 cup butter
1/2 cup sliced almonds
3 Tbsp. KRAFT Grated Parmesan Cheese

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