These tasty brussels sprouts are tossed with brown butter, giving them a nutty flavor that just about everyone will love. Plus, they’re easy to make and only require a few simple ingredients. Serve them with your favorite protein or alongside some roasted potatoes for a complete meal.
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What We Love This Brown Butter Brussels Sprouts Recipe
Browning the butter gives it a nutty, caramelized flavor that pairs perfectly with roasted Brussels sprouts. It’s a really simple addition, but it makes a big difference in the final dish. With the addition of pungent asiago cheese, garlic and lemon juice these babies are nothing but addictive.
Can you use vegan butter?
When cooking with vegan butters, remember that they do not contain dairy and therefore cannot brown like other types of butter. To get that rich color, you’ll need to use a nut-milk based vegan butter.
How to Store Brown Butter Brussels Sprouts
Whiles it’s best to serve this recipe immediately, you can certainly make it ahead. Store in an airtight container in the fridge for up to three days. When ready you can reheat in over or microwave just before serving.
Ingredients Needed for Brown Butter Brussels Sprouts
Fresh Brussels Sprouts – Trimmed and cut in quarters. Brussels Sprouts are packed with nutrients like Vitamins A and C which are essential for keeping your body healthy. You can use frozen brussels sprouts but keep in mind due to the higher water content there will be less browning and crispiness.
Extra Virgin Olive Oil – A healthy fat that helps to reduce bad cholesterol levels and improve heart health. Plus, it adds a delicious flavor to the dish. You can also use avocado oil or non-gmo canola oil. We don’t suggest using traditional vegetable oil due to them being overly processed.
Unsalted Grass-Fed Butter – We suggest using high quality European butter. It contains healthy fats like Omega-3 fatty acids. These fatty acids are essential for maintaining heart health.
Fresh Squeezed Lemon Juice – The fresh acid helps brighten the dish. You can also add a a few teaspoons of lemon zest for a brighter aroma.
Red Pepper Flakes – If you don’t care for spice this ingredient is optional. And feel free to add more you’d like!
Asiago Cheese – Hands down our favorite age cheese. It is sharp and has a nutty and buttery flavor. If you can’t find Asiago cheese, Pecorino Romano or Parmesan are great substitutes.
Kosher Salt & Ground Black Pepper – Adding salt and pepper to taste at every stage of this simple dish will make sure it’s flavorful in the end.
How to Roast Brussels Sprouts
Preheat oven to 425°F. Cut and discard the bottom of each sprout. Remove any discolored leaves. Slice each one lenghtwise and then again to quarter each sprout.
Toss the brussels sprouts with olive oil and season with salt and pepper. Arrange sprouts on a baking sheet with cut side down.
Roast sprouts for about 20-25 minutes, until tender, stirring once or twice. How will you know if they are done? Taste one! If the tenderness is to your liking, they’re done. We love them when the edges start to brown and crisp.
How to Make Brown Butter
In a cold saucepan, add one stick of butter. Allow it to melt over med heat. Cook until the butter begins to foam. This will take about 5 minutes but watch is carefully.
Reduce heat to low until butter starts to brown, stirring constantly. Be careful not to burn it. There is no fix for burnt butter!
Remove from heat and whisk in lemon juice, minced garlic and salt and pepper to taste.
Assembling the Brown Butter Brussels Sprouts
Toss the roasted brussels sprouts with the brown butter, grated parmesan cheese and red pepper flakes. Add salt and pepper to taste and serve immediately.
Looking for more side dishes?
Brown Butter Brussels Sprouts Recipe
- 1.5 lb brussels sprouts, , trimmed and quartered
- 8 tbsp butter, , one stick
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, , minced
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp crushed red pepper, , optional
- 1 tbsp grated asiago cheese
- 1 tbsp lemon juice
Roasted Brussels Sprouts
- Preheat oven to 425° F
- In a bowl, toss brussels sprouts with olive oil and season with salt and pepper.
- Arrange sprouts on a baking sheet.
- Roast sprouts for about 20-25 minutes, until tender, stirring once or twice.
- Meanwhile, make brown butter (see recipe below).
- Toss brussels sprouts with brown butter, grated parmesan cheese and red pepper flakes.
- Add salt and pepper to taste and serve.
- In a cold saucepan, add one stick of butter on med heat.
- Melt butter and cook until it begins to foam. About five minutes.
- Reduce heat to low and stir frequently until butter starts to brown. Be careful not to burn it!
- Remove from heat and whisk in lemon juice, minced garlic and salt and pepper to taste.