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Brown Butter & Dill Brussels Sprouts

September/October 2010

Your rating: None Average: 4.5 (22 votes)

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



READER'S COMMENT:
"I love this recipe. It has a nice tart component that matches well with the brussel sprouts, my toddler even likes them "
Brown Butter & Dill Brussels Sprouts Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

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

Per serving: 131 calories; 10 g fat (3 g sat, 5 g mono); 8 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 172 mg sodium; 431 mg potassium.

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

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 fat


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