Friday, November 2, 2012

Roasted Brussels Sprouts With Browned Butter

Roasted Brussels Sprouts With Browned Butter
I have found a new veggie dish for my Thanksgiving Day dinner. Roasted Brussels sprouts - mmm.    I am fond of Brussels sprouts - it hasn't always been like this.  As a kid, I disliked Brussels sprouts.  I grew older and smarter  and became of fan of these nutritious little cabbages.  Brussels sprouts have wonderful health benefits.  There is a connection between Brussels sprouts and cancer prevention.  Brussels sprouts provide nutritional support for thee body systems that are closely connected to cancer development and prevention.  The three systems are:
1. body's detox system, 2. antioxidant system and  3. inflammatory/anti-inflammatory system.To read more about how healthy these little cabbages are click this link to Whole Foods.
In this recipe, the Brussels sprouts are roasted with red onions.  After they are done, browned butter with almonds and raisins is spooned over the veggies.  The roasting brings out the wonderful nutty flavor of the Brussels sprouts.  Pair this with the mild sweet flavor of the onions, the delectable browned butter and you have one tasty veggie dish.  Perfect for any day of the week or a special day.

Roasted Brussels Sprouts With Browned Butter
From Woman's Day Magazine

Ingredients:
2 pounds Brussels sprouts, halved
2 red onions, cut into 1/2-inch-thick wedges
2 tablespoons olive oil
Kosher salt and pepper
4 tablespoons unsalted butter
1/3 cup sliced almonds
1/4 cup golden raisins
2 tablespoons fresh lemon juice

Directions:
1. Heat oven to 400 degrees F. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes; transfer to a platter.

Ready For Oven



Roasted Veggies
2. Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming.  Add the almonds and cook, stirring until the almonds and butter are golden brown, 2 to 3 minutes.  Add the raisins, lemon juice and 1/4 teaspoon salt and swirl the pan to combine.
Browned Butter, Almonds, Raisins
3. Spoon the brown butter mixture over the sprouts and onions.


Makes 8 servings















5 comments:

  1. I love roasted brussels sprouts and with brown butter, all the better! I agree this makes a perfect Thanksgiving side dish;-)

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  2. Mmmmm....this is the second Brussels sprouts post in a row I've viewed...and you've just made me even more hungry for these bitsy cabbages! Great recipe, Geri!

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  3. Hmm...I'm used to eating Brussels sprouts with some sort of pork in them, but this recipe looks interesting. I'll have to try it!

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  4. Geraldine, it is so nice to see that you are posting a recipe for Brussels Sprouts - we love them around here and eat them quite often and I am proud that my kids adore them too - and your recipe sounds and looks delicious, I have never added red onions and almonds to Brussel Sprouts but that sounds like a wonderful idea.

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  5. This is a fantastic recipe, Geraldine. Thank you. Last Saturday night I had company for pork tenderloin with lentils and served roasted brussel sprouts as my vegetable. I used Ina Garten's recipe and it was delicious but I think yours is even better. I love, love, love brussel sprouts, In fact, every Fall I buy them "on the stalk" at Whole Foods, tie a raffia ribbon around it, and use it as a table centerpiece. You would be surprised at how many people don't know how they grow. I can see that I am way behind in reading your Blog - need to catch up. Did I say I love sprouts?

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