brown butter balsamic brussel sprouts.
Brown Butter Balsamic Brussel Sprouts.
Say that 10 times fast.
My husband wouldn’t typically touch a brussel sprout with a ten foot pole.
But I’m telling you I made these sprouts and he was popping them like McDonald’s french fries. No joke.
Is signing off “they may change your life” too strong?
They may totally rock your world.
Brown Butter Balsamic Brussel Sprouts
What You’ll Need:
3/4 cup bread crumbs (I used day-old french bread)
1 teaspoon chopped fresh oregano or thyme
3 tablespoons olive oil, divided
3 tablespoons unsalted butter
1 pound brussel sprouts, washed and trimmed
salt and pepper
2 tablespoons minced shallots
2 cloves minced garlic
1/4 cup balsamic vinegar
3/4-1 cup chicken broth
Heat oven to 350 degrees.
Make the Breadcrumbs: In a bowl, mix bread crumbs and herbs with 2 tablespoons of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until they are golden brown, 10 to 12 minutes.
Make the Sprouts: Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat until golden brown and foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, stirring occasionally, until sprouts are well browned and slightly soft, about 20-25 minutes. Reduce heat, add shallots and garlic, and sauté until fragrant, about 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Add more salt and pepper if needed. Top with toasted bread crumbs.
TOTAL: $3.35 or $.84 per serving. This was based on finding sprouts on sale for $.99/lb. Cost may increase when you aren’t preparing them in November or December.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
312 calories per serving
19 grams of fat
8 grams protein
5 grams fiber
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