Brown Butter & Dill Brussels Sprouts

4.4 (24)
Brown Butter & Dill Brussels Sprouts

When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.

Yield: 4 servings, 3/4 cup each
Active Time: 25
Total Time: 25

Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons slivered almonds, toasted (see Tip)
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
  2. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

Tips & Notes

  • Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Nutrition Per Serving

calories 131
fat 10 g (3 g sat, 5 g mono)
cholesterol 8 mg
carbohydrates 10 g
protein 4 g
fiber 4 g
sodium 172 mg
potassium 431 mg

Nutrition Bonus Vitamin C (128% daily value), Vitamin A (21% dv), Folate (19% dv).

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 2 fat

From EatingWell September/October 2010