Rating: 4.5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings

Cook Brussels sprouts in browned butter with apples and walnuts to create this seasonal dish. It's versatile enough to be a stand-alone lunch or a side served alongside a protein at dinner.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
10 mins
stand:
3 mins
cook:
25 mins
total:
38 mins
Servings:
8
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

143 calories; fat 9g; cholesterol 15mg; saturated fat 4g; carbohydrates 16g; mono fat 2g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 4g; vitamin a 923.8IU; vitamin c 68.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.2mg; folate 45.9mcg; sodium 221mg; potassium 428mg; calcium 51mg; iron 1.6mg.
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