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

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