Prepare to transform the most misunderstood vegetable into a culinary masterpiece that will have your dinner guests swooning! These roasted Brussels sprouts are not your grandmother's bland side dish – they're a flavor explosion of caramelized edges, nutty browned butter, and crunchy almonds that will revolutionize the way you think about vegetables. Get ready to turn Brussels sprouts from a dinnertime villain into the star of your plate!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 4 tablespoons unsalted butter
- 1/4 cup sliced almonds
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle for even roasting.
- Prepare the Brussels sprouts by washing them thoroughly under cold water. Trim the stem ends and slice each sprout in half lengthwise, ensuring they are uniform in size for consistent cooking.
- Pat the Brussels sprouts completely dry using paper towels. Excess moisture will prevent proper caramelization during roasting.
- Spread the halved Brussels sprouts on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, then season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Arrange the Brussels sprouts cut-side down on the baking sheet to maximize browning and caramelization.
- Roast in the preheated oven for 20-25 minutes, rotating the pan halfway through cooking to ensure even browning.
- While the Brussels sprouts are roasting, prepare the browned butter. In a small saucepan, melt the unsalted butter over medium heat, stirring constantly.
- Continue cooking the butter until it turns a golden brown color and develops a nutty aroma, approximately 3-4 minutes. Be careful not to burn the butter.
- In a separate dry skillet, toast the sliced almonds over medium heat until they become golden and fragrant, stirring frequently to prevent burning.
- Once the Brussels sprouts are deeply caramelized and tender, remove from the oven. Transfer to a serving platter.
- Drizzle the browned butter over the roasted Brussels sprouts, then sprinkle with toasted almonds.
- Finish by squeezing fresh lemon juice over the dish to brighten the flavors and add a touch of acidity.
- Serve immediately while hot, ensuring each serving gets a generous amount of browned butter and toasted almonds.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your Brussels sprouts dry before roasting to ensure maximum caramelization.
- Cut-side down is the golden rule for achieving those irresistible crispy edges. This technique guarantees beautiful browning and intense flavor.
- Don't overcrowd the baking sheet. Give your sprouts some breathing room to roast, not steam. Use a large sheet or cook in batches if necessary.
- Watch your butter like a hawk when browning – the line between perfectly nutty and burnt is razor-thin. Remove from heat the moment it turns golden brown.
- Toast your almonds separately to control their doneness and prevent burning while roasting the sprouts.
- The lemon juice isn't just a garnish – it's a flavor lifter that brings brightness and cuts through the richness of the browned butter.Pro Tip: For extra flavor, experiment with adding a sprinkle of garlic powder or parmesan cheese in the last few minutes of roasting!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 7g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 35mg
