Roasted Brussels Sprouts with Browned Butter
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Ingredients
- 2lb Brussels Sprouts
- 2 Red Onions
- 2 tablespoons Olive Oil
- 1 dash Kosher Salt
- 1 dash Pepper
- 4 tablespoons Unsalted Butter
- 1/3 cup Almonds
- 1/4 cup Golden Raisins
- 2 tablespoons Fresh Lemon Juice
Directions
| Step 1 | |
| Heat oven to 400 degrees F. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes; transfer to a platter. | |
| Step 2 | |
| Heat oven to 400 degrees F. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes; transfer to a platter. | |
| Step 3 | |
| Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming. Add the almonds and cook, stirring, until the almonds and butter are golden brown, 2 to 3 minutes. Add the raisins, lemon juice and 1/4 teaspoon salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions. | |
| Step 4 | |
| Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming. Add the almonds and cook, stirring, until the almonds and butter are golden brown, 2 to 3 minutes. Add the raisins, lemon juice and 1/4 teaspoon salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions. | |