Irresistible Roasted Brussels Sprouts with Brown Butter & Pecans

Roasted Brussels Sprouts with Brown Butter & Pecans is not just a dish; it’s an experience that can turn even the most skeptical vegetable eater into a die-hard fan. Imagine biting into a perfectly roasted sprout, its crispy edges giving way to a tender, flavorful center, all while the nutty aroma of brown butter wafts through the kitchen like an invitation to feast.

Every holiday season at my house feels incomplete without these delightful morsels. They have become a tradition that sparks laughter and joy among my family as we gather around the table, eagerly awaiting the moment when I unveil this irresistible dish.

The reactions from my family are priceless; their eyes light up like it’s Christmas morning when they see these sprouts on the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Choose firm, bright green sprouts for the best flavor and texture; smaller ones tend to be sweeter.
• Unsalted Butter: Using unsalted butter allows you to control the saltiness of your dish better.
• Pecans: Opt for fresh pecans; they add an incredible crunch and nutty flavor that complements the sprouts perfectly.
• Olive Oil: A drizzle of high-quality olive oil enhances flavor and helps achieve that perfect golden-brown finish.
• Salt and Pepper: Use freshly ground salt and pepper for maximum seasoning impact; they elevate all the other flavors beautifully.
• Balsamic Vinegar (optional): A splash adds a lovely acidity that balances out the richness of the brown butter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Brussels Sprouts with Brown Butter & Pecans

Preheat your oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup later on.

Prep the Brussels: Rinse and trim your Brussels sprouts by cutting off the stem ends and removing any discolored outer leaves. Cut them in half for even roasting.

Toss with olive oil: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated. This ensures every sprout gets that delicious seasoning.

Roast in the oven: Spread the Brussels sprouts on your prepared baking sheet in a single layer. Roast them for about 20-25 minutes or until they’re golden brown and crispy on the outside.

Make brown butter: While they roast, melt unsalted butter in a small saucepan over medium heat. Stir frequently until it turns golden brown and smells nutty—watch closely so it doesn’t burn!

Combine pecans and vinegar: Add chopped pecans to the browned butter along with balsamic vinegar if using. Stir well to combine before drizzling over roasted sprouts once they’re done baking.

Serve immediately: Remove those beautiful roasted Brussels sprouts from the oven, drizzle them with your brown butter mixture, toss gently, and serve immediately! Enjoy every crunchy bite!

Now you’re ready to impress everyone at your next gathering or simply treat yourself to an amazing side dish. Happy cooking!

Perfecting the Cooking Process

Begin by preheating your oven to 400°F (200°C). Toss the Brussels sprouts in olive oil and seasoning before spreading them evenly on a baking sheet. Roast them for about 20-25 minutes until they are crispy on the outside and tender inside. Meanwhile, prepare the brown butter in a skillet to add rich flavor just before serving.

Add Your Touch

Feel free to customize this dish! Swap pecans for walnuts or almonds for different nutty flavors. You can also drizzle balsamic glaze over the top for an extra zing or sprinkle some parmesan cheese during the last few minutes of roasting for a delightful cheesy crust.

Storing & Reheating

To store leftovers, place them in an airtight container in the fridge for up to 3 days. When reheating, spread them out on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes to revive their crispiness.

The first time I made Roasted Brussels Sprouts with Brown Butter & Pecans, my friends were skeptical—Brussels sprouts? Really? But once they tasted those crispy nuggets of goodness drizzled with brown butter, they were begging me for the recipe!

FAQ

Can I use frozen Brussels sprouts instead?

Yes, you can use frozen Brussels sprouts! However, keep in mind that they may release more moisture when roasted, which can affect crispiness. To get around this, thaw them completely and pat them dry before tossing them in oil and seasoning.

What’s the best way to achieve crispy Brussels sprouts?

Achieving crispy Brussels sprouts is all about spacing! Make sure not to overcrowd your baking sheet; give each sprout room to breathe so hot air circulates evenly around them while roasting.

Can I make this recipe ahead of time?

Absolutely! You can prep the Brussels sprouts ahead by washing and cutting them a day prior. Just toss them with oil and seasonings just before roasting to ensure maximum freshness and flavor.

Can I add other vegetables?

Definitely! You can mix in other hearty vegetables like carrots or sweet potatoes. Just be sure to adjust cooking times since different veggies may roast at different rates.

Conclusion for Roasted Brussels Sprouts with Brown Butter & Pecans

Roasted Brussels Sprouts with Brown Butter & Pecans is an irresistible dish that transforms ordinary vegetables into something extraordinary. With simple steps like preheating your oven properly and customizing flavors, you’ll impress everyone around your table. Remember to allow these beauties time to roast until crispy, because no one likes soggy sprouts! So gather your ingredients, unleash your creativity, and enjoy every bite of this delightful dish that’s sure to become a family favorite!