Roasted Brussels Sprouts With Browned Butter

Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition

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.