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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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 Facts

131 calories; protein 4.3g 9% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 3.9g 16% DV; sugars 2.4g; fat 9.5g 15% DV; saturated fat 2.6g 13% DV; cholesterol 7.6mg 3% DV; vitamin a iu 1058.3IU 21% DV; vitamin c 76.8mg 128% DV; folate 76.7mcg 19% DV; calcium 60mg 6% DV; iron 1.7mg 9% DV; magnesium 38.8mg 14% DV; potassium 432.8mg 12% DV; sodium 171.9mg 7% DV; thiamin 0.1mg 14% DV.

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Rating: 5 stars
I love this recipe. It has a nice tart component that matches well with the brussel sprouts my toddler even likes them Read More