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Brown Butter Lemon Roasted Brussels Sprouts

Brown Butter Lemon Roasted Brussels Sprouts | Magnolia Days

The doorbell rings and the hounds spring into action. They go from a complete slumber to an all-out run for the door. They split up and go to the flanking windows. Noses are pressed to the glass and ears are perked straight up. Their wagging tails clearly show excitement of a visitor. Opening the front door is not an option as they have escaped through it too many times. I head to the other door and they run to follow with loud happy barking. I slip out through the garage to get the package from the delivery man. What’s in the package? It is an assortment of lovely winter citrus and vegetables. I’m immediately inspired to make Brown Butter Lemon Brussels Sprouts.

My hounds are so curious. They want to sniff and investigate whatever comes in the house. When I bring packages inside, they follow me to the kitchen as if the package is for them. After they realize it isn’t, they go back to their comfy spots and snoozing. It’s then when I make my plans for what has arrived. This package from Frieda’s contained meyer lemons, Buddha’s Hand, kumquats, and the prettiest little baby purple Brussels sprouts.

Baby Purple Brussels Sprouts | Magnolia Days

Roasting was the first method that came to mind. The next step was choosing complimentary flavors. One quick look in The Flavor Bible and I zoned in on butter and lemon. Butter is great and brown butter is even better. Meyer lemon would give a nice citrus freshness to balance it out. From there it was easy to put it all together.

Brown Butter Lemon Roasted Brussels Sprouts | Magnolia Days

Brussels sprouts are delicious when prepared properly. Over-cooking can make them soggy and bitter. Complimentary flavors also reduce bitterness. The old method of boiling them or, dare I say, heating ones from a can is no representation of how they taste with other cooking methods. Roasting or quickly sautéing will get you the best results.

Brown Butter Lemon Roasted Brussels Sprouts | Magnolia Days

How often do you experiment with new foods? It’s fun to do and such a great way to discover new favorites. Visit a market and pick something new that catches your eye. It may catch your taste buds too. Oh and take a look at roasted cauliflower for another vegetable enhanced by roasting.

Brown Butter Lemon Roasted Brussels Sprouts | Magnolia Days
5 from 1 vote
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Brown Butter Lemon Roasted Brussels Sprouts

A recipe for Brussels sprouts roasted with fresh lemon and brown butter. Roasting brings out the wonderful flavor and citrus brightens this easy side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Renee

Ingredients

  • 2 tablespoons unsalted butter
  • 12 ounces small/baby Brussels sprouts
  • 1 teaspoon lemon zest Meyer lemon recommended
  • 2 teaspoons lemon juice approximately
  • Salt and pepper

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a large skillet (oven-proof stainless steel recommened). Continue to cook the butter until it turns a light amber color.
  3. Remove the skillet from the heat and let cool to about room temperature. This will prevent the Brussels sprouts from frying when added to the skillet.
  4. Thinly trim off the ends of the Brussels sprouts and discard the ends. Cut the Brussels sprouts in half lengthwise.
  5. Add the Brussels sprouts and any leaves that my have fallen off into the skillet.
  6. Add lemon zest and about 1 teaspoon of lemon juice. Toss to combine and coat with the brown butter.
  7. Spread out the Brusssels sprouts to an even layer in the skillet. Sprinkle lightly with salt and pepper.
  8. Place the skillet in the oven and roast the Brussels sprouts until lightly browned and tender, about 20 minutes. Some of the loose leaves may be crispy.
  9. Squeeze remaining 1 teaspoon lemon juice over cooked Brussels sprouts if a more lemony flavor is desired or serve with lemon wedges.

Recipe Notes

Cooking time may be longer if using larger Brussels sprouts. Also, if using larger ones, peel off and discard the outer leaves.

Disclosures: I received a variety package from Frieda’s at no charge. I was under no obligation to post a review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains an affiliate link to Amazon.

Recipe Rating




Bill

Friday 24th of January 2014

I love the purple Brussels sprouts! I've never seen them before. They look delicious. I love the idea of brown butter! Great post, Renee!

Renee

Saturday 25th of January 2014

Thanks Bill and I hope you find some soon. They are so good.

Susan

Wednesday 22nd of January 2014

I love everything about this and I need to find purple sprouts, asap!

Renee

Saturday 25th of January 2014

I hope you do find the purple sprouts. They really taste as good as they look.

Shashi @ http://runninsrilankan.com

Wednesday 22nd of January 2014

I haven't seen purple Brussels sprouts before - they are gorgeous and you have made a truly delectable dish with them! Stopping by after seeing your comment on the SouthernBoyDishes.

Renee

Saturday 25th of January 2014

Thanks so much for visiting from Southern Boy Dishes. I hope you come back often.

Gintare @Gourmantine

Tuesday 21st of January 2014

A bit of lemon juice and butter does wonders for brussels sprouts. I wonder where to find the purple ones, they are so so pretty!

Renee

Saturday 25th of January 2014

I'm not sure where you can find them except to visit Frieda's website or contact them directly.

Anita at Hungry Couple

Tuesday 21st of January 2014

I still can't get Brian to eat Brussels sprouts but I'll happily dive into that bowl. And my Hadley also thinks every package is something for her and she must sniff it to investigate. :)

Renee

Saturday 25th of January 2014

My husband will eat Brussels sprouts occasionally. He did enjoy these very much.

Oakley @ Friedas

Tuesday 21st of January 2014

Hi Anita! My husband is the same way originally. So I braised the regular ones with bacon, garlic, brown sugar, and a pat of butter. He was okay with that but not his favorite. But then I brought the baby Brussels Sprouts home and I just saute them with those same ingredients. The babies are sweeter and not so pungent. They cook up quick so braising isn't needed. He LOVES them and actually asks for them now. Definitely ask your produce manager about the baby Brussels Sprouts and give them a shot! Good luck. ;-)