Roasted Brussels Sprouts With Browned Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is from Womans Day magazine, Nov. 2012. I made them for Thanksgiving and they were a hit, even with my family members who thought they didn't like Brussels sprouts. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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