Brown Butter Brussels Sprouts with Dried Cranberries and Almonds
Crispy roasted Brussels Sprouts drizzled with nutty brown butter and topped with dried cranberries and toasted almonds is the easiest, most delicious vegetarian side you can put on your holiday table.
Line and sheet pan with parchment paper and layer the Brussels Sprouts on it. Drizzle the olive oil and sprinkle salt and pepper. Toss them together.
2 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon crushed black pepper
Bake in the oven for 25-35 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.
1 tablespoon unsalted butter
In a pan over medium heat, toast the almond slices till they start to turn brown. Remove from the hot pan and keep aside.
2 tablespoon sliced almonds
Once the Brussels sprouts are ready, move them to a serving bowl / platter. Top with dried cranberries and toasted almonds.
¼ cup dried cranberries
Pour the warm brown butter over it and give it a quick mix.
Notes
Using a light colored sauce pan, like a stainless steel one, can help you see the butter browning and not burn it.