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Preheat the oven to 375 degrees F.
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Melt the butter in a large skillet (oven-proof stainless steel recommened). Continue to cook the butter until it turns a light amber color.
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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.
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Thinly trim off the ends of the Brussels sprouts and discard the ends. Cut the Brussels sprouts in half lengthwise.
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Add the Brussels sprouts and any leaves that my have fallen off into the skillet.
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Add lemon zest and about 1 teaspoon of lemon juice. Toss to combine and coat with the brown butter.
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Spread out the Brusssels sprouts to an even layer in the skillet. Sprinkle lightly with salt and pepper.
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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.
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Squeeze remaining 1 teaspoon lemon juice over cooked Brussels sprouts if a more lemony flavor is desired or serve with lemon wedges.