Brown Butter Brussels Sprouts and Apple
pounds Brussels sprouts
small Braeburn or other cooking apples, thinly sliced and seeded
tablespoons fresh thyme leaves
cup walnuts, toasted and chopped
teaspoon crushed red pepper (optional)
- Line a 15x10x1-inch baking pan with paper towels, set aside. Trim stems and remove any wilted outer leaves from Brussels sprouts. Wash and halve. Bring a large pot of lightly salted water to boiling. Add sprouts. Cook, uncovered, 2 minutes; drain. Immediately plunge Brussels sprouts into a large bowl of ice water. Let sit for 3 minutes or until cool. Drain well. Transfer to prepared baking pan; pat dry.
- Meanwhile, in a 12-inch skillet, melt the butter over medium heat. Cook, stirring often, until the butter begins to brown and smells fragrant and nutty, about 5 to 10 minutes (reduce heat to medium-low, if necessary, to prevent burning). Add the Brussels sprouts and salt. Cook, turning occasionally, for 5 minutes. Add apples and thyme; cook 7 minutes more or until Brussels sprouts are browned and apple is slightly tender, stirring occasionally. Transfer to a serving bowl. Sprinkle with toasted walnuts and crushed red pepper, if desired.
Nutrition Facts(Brown Butter Brussels Sprouts and Apple)
- Per serving:
- 143 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 15 mg chol.,
- 221 mg sodium,
- 16 g carb.,
- 5 g fiber,
- 7 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet