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brussels sprouts with brown butter

Cooking with San Francisco Cooking School: Brussels Sprouts with Brown Butter

I love to infuse brown butter with sage. The combination screams “fall in Italy” and while ideal for pasta, I love it in the preparation below—tossed with finely shredded Brussels sprouts. If you prefer, substitute any fall veggie—squash, parsnips, turnips or sweet potato—and cook until tender.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the butter

¼ cup good-quality unsalted butter

For the Brussels sprouts
1 pound Brussels sprouts, stemmed, halved and cut into very fine ribbons (you can use the shredding blade on a food processor to do this)
Kosher salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh sage
¼ cup toasted almonds, coarsely chopped

Instructions

  1. Heat the butter in a medium sauté pan over medium low heat. Cook until the butter turns a golden hazelnut color, 7­–10 minutes.
  2. Add the Brussels sprouts with a pinch each of salt and pepper and toss well. Increase heat to medium and cook, stirring often, until the sprouts are just tender, with a bit of a crunch.
  3. Add the lemon juice and sage and cook 2 minutes more. Taste and add salt and black pepper as needed. Toss in almonds, and serve immediately.
  • Author: Jodi Liano
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Vegetarian
  • Method: Saute
  • Cuisine: California

Nutrition

  • Serving Size: 4

Keywords: brussels sprouts brown butter

Find it online: https://ediblesanfrancisco.com/recipes/brussels-sprouts-brown-butter/