Brown Butter Brussels Sprouts and Apple
- 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
Alisha Bohnert Schimm 834 Days Ago
I used this recipe for the first time I ever made brussel sprouts for me and my husband. He loved them! Later on in the year, I prepared them for Thanksgiving and they were a big hit. This is definitely a go-to brussel sprout recipe! They look beautiful in a colorful bowl, like red or orange.