Brown Butter Brussels Sprouts
- 15m Prep Time
- 25m Cook Time
- 30m Ready In
Roasted Brussels sprouts and red onions are tossed with a nutty brown butter sauce featuring almonds and golden raisins, finished with a squeeze of lemon.
Ingredients
- 340 g Brussels sprouts halved
- 1 red onion cut into ½-inch-thick wedges
- 29.6 ml olive oil
- Kosher salt and pepper
- 29.6 ml unsalted butter
- 29.6 ml sliced almonds
- 29.6 ml golden raisins
- 14.8 ml fresh lemon juice
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.7 mg
- Iron: 1.38 mg
- Magnesium: 23.2 mg
- Phosphorus: 68.6 mg
- Potassium: 377 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- Kosher salt and pepper
- 29.6 ml unsalted butter
- 29.6 ml sliced almonds
- 29.6 ml golden raisins
- 14.8 ml fresh lemon juice
Prepare
- Halve 340 g Brussels sprouts
- 1 red onion, cut into ½-inch-thick wedges
Let's Cook
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Step 1.
Heat the oven to 400°F. On a quarter sheet pan, toss the Brussels sprouts, red onion wedges, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange the sprouts cut sides down and roast until golden brown and tender, 20 to 25 minutes.
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Step 2.
While the vegetables roast, about 5 minutes before they are done, in a medium skillet, melt the butter over medium heat until it foams. Add the sliced almonds and cook, stirring constantly, until the almonds and butter are golden brown, 2 to 3 minutes. Add the golden raisins, lemon juice, and ¼ teaspoon salt, and swirl the pan to combine.
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Step 3.
When the vegetables are cooked, transfer them to a platter. Spoon the brown butter mixture over the Brussels sprouts and onions.