Charred Brussels Sprouts with Almond Brown Butter
Alright folks, we are rolling into the season where everyone becomes a home cook whether they like it or not. We’ve got some fantastic tasty recipes to help get you started. Many people will say they don’t like Brussels sprouts but they’ve probably never had them pan seared in almonds and butter before. Serve this to your doubting relatives and watch them convert right before your eyes.
By Christina McKeough
1 tablespoon olive oil
15–20 whole Brussels sprouts, washed, stems trimmed, cut in half
½ cup sliced almonds, toasted
4 tablespoons unsalted butter
Salt and pepper
Heat a large skillet over medium-high heat. Add olive oil, then Brussels sprouts—cut side down. Allow to brown generously on one side, then, with tongs, flip each Brussels sprout over. Season with salt and pepper. Add toasted almonds and butter and continue to cook just until the butter begins to turn brown. Serve warm.