Brussel Sprouts with Brown Butter, Sliced Almonds and Parmesan
Do you spell this sprout Brussel or Brussels, with an s? There doesn’t seem to be a definitive answer to that question as it is often spelled both ways. I’ll spell it without the s!
That said, not everyone is fond of Brussel Sprouts. This recipe might just switch them over to being a fan. Many recipes call for Brussel Sprouts to be paired with bacon which is delicious (and I’ll post a recipe for that one day too). Not this recipe though! The stars of this recipe are browned butter, sliced almonds and parmesan cheese! This is a simple tasty recipe that I have served at many a family holiday dinner! And as a week day side dish as well. You can use fresh or frozen sprouts (the photos are with frozen, slightly thawed sprouts) which is handy when fresh sprouts aren’t available in stores where you live.
Brussel Sprouts are a member of the cruciferous vegetable and are closely related to cabbage, cauliflower and kale. They are an antioxidant, a source of protein, low in calories and carbs, high in fiber, minerals and vitamins – VitC, VitA, folate, manganese and especially rich in VitK. VitK is important for healthy blood coagulation and is a key nutrient for bone growth. Studies have shown that VitK protects against osteoporosis and bone loss and don’t we all need that as the years go on!
Give this dish a try and let me know in the comments just how much you loved it! : )
Prep time: 10 Minutes / Bake Time: 20 Minutes / Total Time: 30 minutes / Number of Servings: 4
Ingredients:
1 1/2 lbs of fresh Brussel Sprouts OR a 500g package of frozen Brussel Sprouts thawed for 10 minutes
3 Tablespoons Olive Oil
1 teaspoon Ground Rosemary
1/8 teaspoon Crushed Pepper Flakes (or more if you like stronger spice and heat)
1/4 Cup Butter
1/3 Cup Sliced Almonds
1/4 Cup Grated Parmesan Cheese
Sea Salt and Pepper – to taste (I use this herbed sea salt – available at Costco, Amazon.ca, Wish.ca and many grocery and health food stores)
How It’s Made:
Preheat your oven to 400 degrees F.
Prepare a rimmed baking sheet – line with foil and spread 1 Tablespoon of the olive oil on the pan.
Prepare the Brussel sprouts: If using fresh, trim the bottom of each, wash the sprouts and cut each in half lengthwise. If using frozen sprouts, after they have thawed for 10 minutes or so, cut each in half lengthwise.
Put the halved sprouts in a bowl, add the remaining 2 tablespoons of olive oil and toss to coat the sprouts in the oil.
Lay the sprouts on the cookie sheet, cut side down. Sprinkle with the ground rosemary and the crushed pepper flakes.
Bake for 20 minutes or until tender – a sharp knife should easily pierce the sprouts.
While the sprouts are in the oven, melt the butter in a small saucepan over medium heat. Reduce the heat to medium low and let simmer until the butter turns a light brown colour. Add the sliced almonds and cook them for 1 minute to absorb some of the delicious brown butter flavour. Watch that the butter doesn’t burn. Remove from the heat and set aside.
When the Brussel Sprouts are done, transfer them to a serving bowl. Pour the butter/almond mixture over top and toss to coat the sprouts in this deliciousness. Sprinkle half the parmesan cheese on top and stir it gently to mix the cheese in with the butter, almonds and sprouts. Sprinkle the remaining parmesan cheese on top. Serve!
Enjoy!
