Thanksgiving is upon us, and we hope you are ready to eat! As you are planning your menu, consider making these delicious brown butter brussel sprouts as a side dish! Read on for the full recipe.
There are two chances to add complex caramelized flavor to brussel sprouts through roasting and coating in browning, a process which toasts the milk solids (the white particles in melted butter). Don’t fear a little bit of browning, that is the source of the intense flavor. But, brown butter is NOT burnt butter, so watch carefully as the solids turn a deep golden brown. The pomegranate seeds add a pop of brightness to contrast to balance the richness.
Brown Butter Brussel Sprouts Ingredients:
- 2 cups brussel sprouts, trimmed and cut in half
- 2 tablespoons unsalted butter, cut into pieces
- 1 pomegranate, seeded
- 3 tablespoons vegetable oil
- 2 fresh sage leaves
Brown Butter Brussel Sprouts Directions:
- Heat oven to 350 degrees Fahrenheit.
- Toss brussel sprouts in vegetable oil, salt and pepper. Place flat side down on a baking sheet and cook for 20-30 minutes.
- While sprouts are cooking, heat a medium skillet over medium heat. Add butter, whisking frequently.
- Once the butter has melted, add sage and continue to heat. Keep a careful eye as lightly browned specks will begin to appear at the bottom of the pan.
- When it smells nutty, remove from heat immediately. (Burnt butter is NOT brown butter).
- Remove brussel sprouts from oven and toss in brown butter. Add pomegranate seeds and serve immediately. Enjoy!
Removing the seeds from pomegranates doesn’t have to be a messy experience. Follow these steps to get the seeds out without having pinks hands!
- Make a large incision, about 1 inch deep and more than halfway around the fruit.
- Twist open.
- Over a large bowl, use a large heavy spoon (or meat mallet!) and hit the outside of the fruit to knock the seeds out into the bowl.
- Repeat with the other half of the fruit.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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