Best 13 Brussels Sprouts With Browned Butter Recipes

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Brussels sprouts, often perceived as a polarizing vegetable, have been gaining newfound popularity in recent years. Once considered a bland and bitter winter staple, chefs and home cooks alike have discovered the magic of roasting, sautéing, and grilling these miniature cabbages to bring out their nutty, sweet flavor. One particularly delightful preparation is Brussels sprouts with browned butter, a simple yet elegant dish that emphasizes the vegetable's natural goodness. The secret lies in the browning of the butter, which adds a rich, toasty aroma and a beautiful golden-brown hue to the dish. Paired with Brussels sprouts, the browned butter creates a harmonious balance of flavors and textures, making it a versatile side dish that complements a wide range of proteins and main courses.

Here are our top 13 tried and tested recipes!

BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

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

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

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

BROWN-BUTTER BRUSSELS SPROUTS



Brown-Butter Brussels Sprouts image

Add flavor to these brussels sprouts with golden raisins, almonds and lemon juice.

Categories     brown-butter brussels sprouts recipe     brown-butter brussels sprouts     brussels sprouts recipe     brussels sprouts     recipe     how to make     easy     quick     fast     simple     best

Time 30m

Yield 8

Number Of Ingredients 9

2 lb. Brussels sprouts, halved
2 red onions, cut into 1/2-inch-thick wedges
2 tbsp. olive oil
Kosher salt
pepper
4 tbsp. unsalted butter
1/3 c. sliced almonds
1/4 c. golden raisins
2 tbsp. fresh lemon juice

Steps:

  • Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
  • Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.
  • When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.

SAUTEED BRUSSELS SPROUTS WITH BROWNED BUTTER



Sauteed brussels sprouts with browned butter image

This simple method of cooking sprouts in a pan with water is great for any vegetable. Just cook till tender and saute in olive oil as the water evaporates. This dish is perfect served with a main of slow-cooked meat.

Provided by Neil Perry

Categories     Side Dish

Time 30m

Yield SERVES 4

Number Of Ingredients 6

500g brussels sprouts, trimmed and cut in half lengthwise
4 tbsp extra virgin olive oil
sea salt
4 tbsp unsalted butter
juice of 1 lemon
freshly ground white pepper

Steps:

  • 1. Place a large non-stick frying pan on a high heat and add the olive oil. When it is hot, add the sprouts, season with sea salt, toss to coat, then add a cup of water.2. Reduce until the water has disappeared, allowing the sprouts to steam. Test them for tenderness and, if they are still firm, add a little more water.3. When the sprouts are cooked, add the butter and continue to toss until the butter turns nut brown.4. Squeeze in the lemon juice and remove from the heat. Add a good grind of pepper and serve. Serving suggestion: Pair with Neil Perry's slow-cooked lamb shoulder

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.

ROASTED BRUSSELS SPROUTS WITH BROWN BUTTER BREADCRUMBS



Roasted Brussels Sprouts with Brown Butter Breadcrumbs image

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

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

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.

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.

BROWN-BUTTER BRUSSELS SPROUTS



Brown-Butter Brussels Sprouts image

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

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

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

BRUSSELS SPROUTS BROWN BETTY



Brussels Sprouts Brown Betty image

I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds fresh Brussels sprouts, sliced
1 small onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups shredded Swiss cheese
1 cup heavy whipping cream
8 bacon strips, cooked and crumbled
3 slices whole wheat bread, torn
2 tablespoons butter, melted
Minced fresh thyme, optional

Steps:

  • Preheat oven to 425°. In a large bowl, combine the first 6 ingredients; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in the cheese, cream and bacon. Bake until casserole is bubbly and starting to brown, 12-15 minutes longer., Meanwhile, place bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle over casserole. Bake until topping is golden brown, 8-10 minutes longer. If desired, top with thyme before serving.

Nutrition Facts : Calories 301 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 554mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

BRUSSELS SPROUTS IN GARLIC BUTTER



Brussels Sprouts in Garlic Butter image

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

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

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

MOM'S BRUSSELS SPROUTS



Mom's Brussels Sprouts image

A slightly sweet sauce with walnuts will even have children asking for more.

Provided by Paula Bellingar Gonzalez

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 25m

Yield 7

Number Of Ingredients 8

1 cup water
2 (10 ounce) packages frozen Brussels sprouts
¼ cup butter
8 ounces walnuts
3 tablespoons firmly packed brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
  • In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 16.6 g, Cholesterol 17.4 mg, Fat 28.1 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 140.2 mg, Sugar 6.5 g

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

PAN-BROWNED BRUSSELS SPROUTS



Pan-Browned Brussels Sprouts image

This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.

Provided by John Dombek

Categories     Vegetable     Side     Sauté     Vegetarian     Wheat/Gluten-Free     Winter     Brussels Sprout     Gourmet     Utah     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 or 3 as a side dish

Number Of Ingredients 5

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Steps:

  • Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
  • With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. santa clara, utah

ROASTED BRUSSELS SPROUTS WITH BROWNED BUTTER



Roasted Brussels Sprouts With Browned Butter image

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

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

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

Brussels Sprouts with Browned butter

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Serving Size: 4

Equipment:

  • Skillets
  • Knife
  • Instructions

    1. To prepare the Brussels sprouts, remove the tough, dark outermost leaves to expose the center and halve the sprouts.
    2. In a large skillet, heat a tablespoon of butter and add the Brussels sprouts. Saute over medium-low heat, flipping the sprouts so that they cook evenly.
    3. Once the Brussels sprouts are golden brown, add the shallots and brown sugar. Cook while stirring frequently until the shallots are caramelised and the sugar has dissolved and started to color slightly.
    4. Pour in the wine and stock and bring to a simmer. Let the liquid reduce by half, then add the cream.
    5. Bring the mixture to a simmer and cook until the Brussels sprouts are just pierced with a skewer.
    6. Remove from the skillet and spoon the remaining liquid over the sprouts.
    7. Garnish with the almonds and serve.

    Conclusion

    Brussels sprouts are a hardy and versatile winter green that can be prepared in a variety of ways. This recipe, which features Brussels sprouts sautéed with browned butter, shallots, and almonds, is a simple but delicious way to serve them. The browned butter and caramelised sugar give the Brussels sprouts a sweet and savoury flavour, while the almonds add a bit of crunch. This dish can be served as a side or main course, and is sure to be a hit with everyone at the table.

    Nutritional Information:

    Serving: 1 cup

    Calories: 220

    Protein: 4g

    Fat: 18g

    Carbohydrates: 15g

    Fiber: 5g

    Sugar: 8g

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