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    Brown Butter Brussels Sprouts

    Nov 13, 2015 / by Laney Schwartz / 2 Comments(updated Oct 15, 2020)

    Jump to Recipe·Print Recipe

    How did I not think of this before?

    Brown Butter Brussels Sprouts-3Butter.  Brown butter.  I’m always so quick to use olive oil, salt and pepper.  Which is, and always will be simply fabulous and my staple go-to oil/spice combo, BUT… This brown butter.  

    On brussels sprouts.  YES.

    Brown Butter Brussels SproutsCan we say, hello Thanksgiving!  Is it seriously Thanksgiving in less than 2 weeks?  It is, isn’t it. HOW?  

    If you’re anything like me, you’re late to the Thanksgiving planning game.  You’re just now starting to think about the menu, how many people, table decor, and obviously stressing out.  Is there anybody who just breezes through the Thanksgiving planning process?  Can we please be friends? Show me your ways!

    The good news is, this dish is quick, easy, and delish.  Add it to your thanksgiving menu and you won’t be sorry.

    I like myself a good sprout.  I’ll eat these babies pretty much any way, shape, or form.  Shredded, halved, raw, blanched, sauteed, roasted.  You name it.  

    Brown Butter Brussels Sprouts-2But I think I’ve found one of my favorite ways.  Slathered in butter.  

    Brown Butter Brussels Sprouts-3

    Print

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    Brown Butter Brussels Sprouts

    • Yield: 6
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    Ingredients

    Scale
    • 2–3 tablespoons olive oil
    • 2 medium shallots (sliced)
    • 2 cloves garlic (minced)
    • 2 pounds brussels sprouts (halved (or quartered if they’re large))
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 tablespoons unsalted butter

    Instructions

    1. 1) Heat oil in a large sauce pan over medium/high heat. Add the shallots and cook for about 2-3 minutes, stirring occasionally. Add the garlic, brussels sprouts, salt and pepper. Cook for about 12-15 minutes or until desired tenderness.
    2. 2) While brussels sprouts are cooking, make the brown butter. Heat butter in a small sauce pan over medium heat. Begin to whisk as the butter starts to bubble. After about 2-3 minutes you will see small brown bits appear on the bottom of the pan, and the butter will begin to turn a golden brown color (and smell divine). Remove from heat immediately and set aside.
    3. 3) When brussels sprouts are done cooking, turn off heat and pour the brown butter over top, tossing to coat. Sprinkle with a little salt and pepper and serve immediately!

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish


    Brown Butter Brussels Sprouts-5Brown butter.

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    Filed Under: Sides, Veggies Tagged With: brown butter, Brussels Sprouts, Butter, side dish, Thanksgiving

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. April @ Girl Gone Gourmet

      November 30, 2015 at 12:11 pm

      These look so good! We eat a lot of brussels sprouts this time of year – can’t wait to try this 🙂

      Reply
      • Life is but a Dish

        November 30, 2015 at 1:24 pm

        Thanks April! I hope you love them!

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