Brussels Sprouts With Brown Butter and Dill
Prep: 5 minutes
Don't stick to the same old sides this year. Liven up your dinner with this tasty dish - Brussels with brown butter and dill - from Carilion Clinic's Dining and Nutrition Services. Brussels sprouts are an excellent source of protein, iron, potassium and they are surprisingly high in protein for a green vegetable. Just one serving also provides a daily serving vitamins K and C.
And if the thought of eating Brussels sprouts makes you think of boiled, mushy greens, then you have to try the cooking method in this recipe. Sautéing the sprouts brings out their sweet, almost nutty flavor and keeps them crisp while diminishing the harsh, sulfurous odor and taste that you might remember.
1 pound Brussels sprouts, trimmed and quartered
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons slivered almonds, toasted
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
- Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
- Meanwhile, melt butter in a small skillet over medium heat.
- Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes.
- Stir in oil and scrape into a large bowl with a rubber spatula.
- Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.