Roasted Brussels Sprouts With Browned Butter

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.

• Ready In: 40 mins
• Serves: 8

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.