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Roasted Brussels Sprouts with Browned Butter and Almonds is a lovely low-stress side dish you're going to love!


Total time

0 minutes




  • 1½ pounds Brussels Sprouts
  • 2 tablespoons olive oil ((divided))
  • salt and freshly ground black pepper (to taste)
  • ¼ cup slivered or sliced almonds
  • 6 tablespoons unsalted butter


  1. Preheat oven to 375 degrees. Spread Brussels sprouts out on a baking sheet, drizzle with olive oil, season with salt and black pepper to taste. Roast for 15 to 20 minutes or until browned and softened.
  2. Meanwhile, place almonds in a dry, non-stick skillet. Place over medium-low heat and gently toast until just beginning to change color, about 3-4 minutes. Be careful not to burn the almonds. Set aside.
  3. Heat butter over medium-high heat. Reduce heat to medium-low and cook until it begins to change color--approximately 5-6 minutes. Remove from heat.
  4. Transfer Brussels sprouts and almonds to serving dish. Drizzle with browned butter, leaving milk solids behind in the pan.
  5. View the recipe instructions at From a Chef's Kitchen

Contains allergens
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