In a light-colored saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
In a large bowl, toss the Brussels Sprouts with the browned Butter, Salt, and Black Pepper.
Spread the Brussels Sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
While the Brussels Sprouts are roasting, toast the Pine Nuts in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.
Remove the Brussels Sprouts from the oven and toss with the Parmesan Cheese and Lemon Juice.
Sprinkle with the toasted Pine Nuts and serve immediately.
Ingredients
4
1 lb450 gBrussels Sprouts-trimmed and halved
4 tbsp60 mLButter-unsalted
1/2 tsp2.5 mLSalt-flaky sea salt
1/4 tsp1.25 mLBlack Pepper-freshly ground
1/4 cup30 gParmesan Cheese-grated
2 tbsp15 gPine Nuts
1 tbsp15 mLLemon Juice-freshly squeezed
Equipment
Baking Sheet
Large Bowl
Light-Colored Saucepan
Skillet
Instructions
Preheat oven to 400°F (200°C).
In a light-colored saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
In a large bowl, toss the Brussels Sprouts with the browned Butter, Salt, and Black Pepper.
Spread the Brussels Sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
While the Brussels Sprouts are roasting, toast the Pine Nuts in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.
Remove the Brussels Sprouts from the oven and toss with the Parmesan Cheese and Lemon Juice.
Sprinkle with the toasted Pine Nuts and serve immediately.
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