Brussels Sprouts with Almonds & Brown Butter

4.75 from 8 votes

Nutty and with plenty of crunch, these Brussels Sprouts with Almonds & Brown Butter are an easy and tasty side dish!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, vegetables, vegetarian

Servings: servings

Calories: 278kcal

Clean the Brussels sprouts and cut the larger ones in half so that they're all about the same size.
Bring a pot of salted water to a boil. Cook the Brussels sprouts for 2-3 minutes or until they're still tender crisp with some crunch. Drain and set aside.
In the same pan or a skillet, toast the almonds. Set aside.
Add the butter to the pan or pot and cook the butter on medium heat until the butter solids turn brown. Stir it continuously. This will take 3-4 minutes.
Toss the butter with the almonds and Brussels sprouts and serve!

Chef Jenn's Tips

Use fresh sprouts for this dish! Frozen Brussels sprouts are an affront to taste buds. They’re nasty in flavor and in texture. Treat yourself to them fresh – they’re MILES better!
Add a clove of garlic to the butter as you’re browning it to turn these into garlic butter Brussels sprouts.
This Brussels sprouts dish can totally be made ahead of time. Just keep the brown butter separate from the toasted almonds and cooked sprouts. Toss it all together just before serving, and heat it up.
Brussels sprouts should be cooked to the point where they’ve still got a bit of crunch. Overcooked sprouts are the stuff of nightmares and the smell will funk up your kitchen. Keep them crunchy!