Charred Brussels Sprouts with Almond Brown Butter
By Christina McKeough
Serves 4
1 tablespoon olive oil
15-20 whole Brussels sprouts, washed, stems trimmed, cut in half
1/2 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.
Pair with a local Merlot, such as one from Damiani Wine Cellars.
