Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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

3/4 cup
131 calories; protein 4.3g; carbohydrates 10g; dietary fiber 3.9g; sugars 2.4g; fat 9.5g; saturated fat 2.6g; cholesterol 7.6mg; vitamin a iu 1058.3IU; vitamin c 76.8mg; folate 76.7mcg; calcium 60mg; iron 1.7mg; magnesium 38.8mg; potassium 432.8mg; sodium 171.9mg; thiamin 0.1mg.

1 vegetable, 2 fat