Brown Butter Brussels Sprouts with Dried Cranberries and Almonds

Brussels sprouts are always a favorite here in our household. It is a go-to weekday side for dinners, especially if we are having pasta for dinner.

My easiest and go-to way to make Brussels sprouts is to roast them in the oven with just olive oil, salt and pepper till they are crispy and delicious.

These Brown Butter Brussels Sprouts with Cranberries and Almonds and Roasted Garlic Brussels Sprouts with Balsamic are both a favorite for holidays and dinner parties. It adds a little something to just plain old roasted brussels sprouts, which is also great in itself.

We love this Brussels Sprouts recipe because

• It is an easy and very delicious side to impress your guests with
• The nuttiness of the brown butter brings a whole another dimension to this dish.
• It only takes about 30 mins to make this recipe

Ingredients

• Brussels Sprouts - pick brussels sprouts that are all green and tightly packed with no yellow in them. Also smaller brussels sprouts are sweeter than the larger ones. I also love to buy a bag of halved sprouts. It really speeds up the dinner prep time, especially on weeknights.
• Olive Oil - use any favorite good quality olive oil for this. Don't use extra virgin olive oil as it won't be able to stand the high temperature of roasting.
• Salt and pepper - season to taste.
• Butter - use unsalted butter to brown it to a gorgeous nutty taste and flavor.
• Cranberries - dried cranberries are to be used in this recipe. I love using dried cranberries in apple juice as they have some extra sweetness which cuts through the nuttiness and grease of the butter.
• Almonds - use almond slices and toast them slightly in a pan on the stove top to boost flavor and for some extra crunch.

Method

• Preheat the oven to 400F.
• Layer Brussels Sprouts on a sheet pan lined with parchment paper. Drizzle olive oil and sprinkle salt and pepper. Mix well.
• Bake in the oven for 25-30 mins until brown at the edges and crispy.

• Meanwhile, in a light colored pan, melt the butter over medium-low heat. Let the butter heat up till it starts turning brown. Turn off the heat at this time to avoid burning it.
• In a pan over medium heat, toast the almond slices till they start to turn brown. Remove from the hot pan and keep aside.
• Once the Brussels sprouts are ready, move them to a serving bowl / platter. Top with dried cranberries and toasted almonds.
• Pour the warm brown butter over it and give it a quick mix.

Serving Suggestions

We love serving these Brussels Sprouts as a side to Garlic Spinach Spaghetti, Sun Dried Chicken with Spinach and Pancetta, Spicy Chicken and Chorizo Rigatoni, Mediterranean Spiced Lemon Roasted Chicken or Potato Leek Bucatini

Recipe tips

To make the Brussels Sprouts crispy

You need to crank up the temperature of the oven to 400F, to get that crispy browned Brussels Sprouts. Also make sure to not crowd them in the baking pan. If they are too crowded or close together, then they will just steam and cook and not become crispy.