Best 9 Brown Butter Brussels Sprouts Recipes

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Brown butter brussels sprouts are a simple yet delicious side dish that can elevate any meal. The combination of nutty brown butter and crispy, caramelized brussels sprouts creates a dish that is both flavorful and visually appealing. This article will provide you with the best recipe for cooking brown butter brussels sprouts, ensuring that you get the perfect balance of flavors and textures. We'll also discuss some variations on the classic recipe, so you can customize the dish to your liking. Whether you're a seasoned chef or just starting out in the kitchen, this article will help you create a side dish that will impress your family and friends.

Let's cook with our recipes!

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER



Crisp Gnocchi With Brussels Sprouts and Brown Butter image

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

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

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.

STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER



Steamed Brussels Sprouts With Lemony Brown Butter image

I tried this recipe when I was on a low-carb diet over a year ago. I was surprised at how great these were. They were the tastiest Brussels sprouts I've ever had. I got the recipe from the Atkins website, and I still use it.

Provided by Velouria

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 pint Brussels sprout, halved,outer leaves removed,bottoms trimmed
1/4 cup butter (1/2 stick)
1/2 teaspoon salt
1 lemon, grated for rind,then halved

Steps:

  • In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
  • Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
  • Melt butter in a large skillet over medium-high heat.
  • Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
  • Squeeze the juice from the lemon halves into the pan and add the zest.
  • Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER



Roasted Brussels Sprouts With Hazelnut Brown Butter image

Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).

Provided by GaylaJ

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon butter (only real butter-no substitutes)
1 lb Brussels sprout, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
fresh ground pepper
3 tablespoons water

Steps:

  • Position rack in bottom third of oven and preheat to 450°F.
  • Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
  • Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
  • Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
  • Note: I used quite a bit more butter and added extra hazelnuts.

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD



Brussels Sprouts with Brown Butter and Grain Mustard image

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

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

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.

BRUSSELS SPROUTS IN BROWN BUTTER



Brussels Sprouts In Brown Butter image

Provided by Florence Fabricant

Categories     side dish

Time 25m

Yield 8 servings

Number Of Ingredients 4

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

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

BRUSSELS SPROUTS WITH BROWN BUTTER AND SAGE



Brussels Sprouts With Brown Butter and Sage image

Make and share this Brussels Sprouts With Brown Butter and Sage recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs fresh Brussels sprouts, trimmed and halved (40 to 50 sprouts)
3 tablespoons butter
1/4 cup coarsely chopped sage leaf (6 to 8 leaves)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
  • In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it.
  • Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper.
  • Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm.

CAMPANELLE WITH WALNUTS, SAGE-BROWN BUTTER, AND BRUSSELS SPROUTS



Campanelle with Walnuts, Sage-Brown Butter, and Brussels Sprouts image

This great dinner recipe is courtesy of chef Joey Campanaro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 pound campanelle pasta
4 tablespoons salted butter
1/4 cup crushed walnuts
4 sage leaves, roughly chopped
Juice of 1/2 lemon
1/2 cup brussels sprout leaves
1 tablespoon capers, drained and rinsed
1/4 cup finely chopped Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil. Add salt and return to boil; add pasta and cook according to package directions.
  • Meanwhile, combine butter and walnuts in a large skillet over medium-high heat. Cook until the butter starts to brown, 1 1/2 to 2 minutes. Add sage leaves, and continue cooking until butter is golden brown, about 1 minute more. Remove skillet from heat, and add lemon juice; set aside. Drain pasta, and add to the skillet. Stir in capers, and toss to coat. Transfer to a large bowl; set aside.
  • In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add brussels sprout leaves, and cook until bright green, about 30 seconds. Garnish the pasta with the brussels sprout leaves and cheese. Drizzle with remaining 2 tablespoons oil before serving.

BROWN BUTTER & MAPLE BRUSSELS SPROUTS WITH PECANS



Brown Butter & Maple Brussels Sprouts With Pecans image

Everyone will love Brussels sprouts after one bite of these! The brown butter with maple syrup and nuts make these really delicious.

Provided by Lindsay V

Categories     Vegetables

Time 25m

Number Of Ingredients 6

12 oz brussels sprouts
1 Tbsp olive oil
4 Tbsp unsalted butter
2 Tbsp maple syrup
2 Tbsp pecans
salt & pepper, to taste

Steps:

  • 1. Pre-heat oven to 375.
  • 2. Place pecans on a baking sheet and cook until they become fragrant ~3 minutes. Remove from oven and, once cooled, chop small.
  • 3. Meanwhile, trim the wooded end of the sprouts and slice in half. Toss with olive oil and season with salt and pepper.
  • 4. Place sprouts, cut side down, on a baking sheet. Roast for 15 - 20 minutes until browned.
  • 5. When the sprouts have 5 minutes left to cook, heat a skillet to medium heat. Place butter in skillet and whisk as it begins to melt. Continue to whisk. Butter should froth up. Once it does, let it set. You should begin to notice that it is taking on a golden brown color and begins to smell very nutty. Be very careful not to burn. Once it is aromatic, remove from heat.
  • 6. Stir in maple syrup and pecans. Season lightly with salt and pepper.
  • 7. Toss cooked sprouts in sauce. Serve with a slotted spoon to ensure the extra sauce stays behind. Or don't. I'll love you either way.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER



ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER image

Categories     Vegetable     Side     Roast     Quick & Easy     Healthy

Yield 4 3/4 cup servings

Number Of Ingredients 6

1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
Freshly ground pepper to taste
3 tablespoons water

Steps:

  • Position rack in bottom third of oven; preheat to 450°F. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Tips:

  • Choose small, fresh Brussels sprouts. Smaller Brussels sprouts are more tender and flavorful. Avoid any that are wilted, yellow, or have brown spots.
  • Trim the Brussels sprouts. Cut off the tough outer leaves and stem end of each Brussels sprout. You can also halve or quarter larger Brussels sprouts.
  • Brown the butter. Brown butter adds a nutty, rich flavor to the Brussels sprouts. To brown butter, melt it in a saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and smells fragrant.
  • Cook the Brussels sprouts. Add the Brussels sprouts to the browned butter and cook, stirring occasionally, until they are tender and slightly browned. This should take about 10-15 minutes.
  • Season the Brussels sprouts. Season the Brussels sprouts with salt, pepper, and any other desired seasonings. You could add garlic powder, onion powder, paprika, or a squeeze of lemon juice.
  • Serve the Brussels sprouts. Serve the Brussels sprouts immediately as a side dish or main course. They can also be used in salads, pasta dishes, or stir-fries.

Conclusion:

Brussels sprouts are a delicious and versatile vegetable that can be cooked in a variety of ways. Brown butter Brussels sprouts are a simple but flavorful side dish that is perfect for any occasion. With just a few simple ingredients and steps, you can make this dish that is sure to impress your family and friends.

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