I’ve never met a Brussels sprout I didn’t want to crisp up in brown butter. There’s something magical about that nutty, caramelized flavor that transforms these little green globes from childhood nightmares into crave-worthy bites.
If you’re still on the fence about Brussels sprouts, this recipe might change your mind forever. The secret? A perfect balance of heat and fat that creates those irresistibly crispy edges while keeping the centers tender.
Ready to turn veggie skeptics into believers?
Why You’ll Love These Brussels Sprouts
- Kid-approved deliciousness – Even picky eaters can’t resist these crispy, caramelized Brussels sprouts that taste nothing like the boiled vegetables you might remember from childhood.
- Nutritional powerhouse – Packed with vitamins C and K, fiber, and antioxidants, these sprouts give you maximum nutrition while tasting like an indulgent treat.
- Simple preparation – Brown some butter and roast – no complicated techniques or hard-to-find ingredients needed for restaurant-quality results at home.
- Budget-friendly comfort food – Transform an affordable, humble vegetable into a gourmet side dish that feels special enough for holidays yet economical for weeknight dinners.
- Versatile crowd-pleaser – Perfect alongside everything from roasted chicken to holiday turkey, these Brussels sprouts are great for casual family meals and impressive dinner parties, too.
What Ingredients Are Used With Brussels Sprouts?
For these crispy brown butter Brussels sprouts, I’ve carefully selected ingredients that highlight the natural flavors of this misunderstood vegetable while elevating it to something truly special. The combination of nutty brown butter with the caramelized edges of properly roasted sprouts creates a dish that’s simultaneously sophisticated and comforting.
And as a Wisconsin dad with three young daughters, I can confirm these ingredients transform Brussels sprouts into something even the pickiest eaters might request for dinner.
- 1½ pounds fresh Brussels sprouts (locally sourced when possible)
- 4 tablespoons unsalted butter (Wisconsin-made preferred)
- 2 tablespoons extra virgin olive oil
- 3-4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese (optional, but recommended)
- 2 tablespoons toasted pine nuts or Wisconsin-grown walnuts (optional)
- 1 tablespoon local Wisconsin honey (optional, for a touch of sweetness)
When shopping for Brussels sprouts, look for bright green, firm heads with tightly packed leaves. The smaller ones tend to be sweeter, while larger sprouts can develop a stronger flavor.
If you’re lucky enough to find them still on the stalk at your local farmers market in fall, grab them—they stay fresher longer this way. And don’t worry if you need to substitute frozen sprouts in a pinch, though the texture won’t be quite as perfect.
For the farm-to-table experience, consider seeking out specialty Wisconsin-made butters, which add another dimension of flavor to this simple but spectacular side dish.
How to Make These Brussels Sprouts
First things first, let’s prep those Brussels sprouts. Take your 1½ pounds of fresh sprouts and trim the tough stem ends, then slice them in half lengthwise. Any loose outer leaves that fall off during this process? Don’t toss them! Those loose leaves get extra crispy when roasted, creating little flavor bombs throughout the dish.
Rinse the halved sprouts in cold water, then pat them thoroughly dry with paper towels—this step is essential for achieving that coveted crispiness.
Now for the magic: browning the butter. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Watch it closely, and swirl occasionally, until it turns a beautiful amber color and develops a nutty aroma. This usually takes about 3-5 minutes, and let me tell you, the difference between perfectly browned and burnt butter happens in seconds.
When it reaches that golden stage, immediately remove it from the heat and stir in 2 tablespoons of olive oil, 3-4 cloves of minced garlic, and 1 tablespoon of fresh lemon juice. The oil helps prevent the butter from burning, while the cold lemon juice stops the cooking process.
Season this mixture with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Toss your prepared Brussels sprouts in the brown butter mixture. Be sure each piece is well-coated, then arrange them cut-side down on a parchment-lined baking sheet.
Roast at 425°F for about 20-25 minutes until the edges are deeply caramelized and crispy. In the last 5 minutes, sprinkle with ¼ cup of freshly grated Parmesan cheese if desired.
Before serving, garnish with 2 tablespoons of toasted pine nuts or walnuts and lightly drizzle 1 tablespoon Wisconsin honey for a sweet-savory balance that my daughters have declared “actually pretty good”—high praise from children who once considered green vegetables their sworn enemies.
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Brussels Sprouts Substitutions and Variations
While this brown butter method creates magic with Brussels sprouts, don’t worry if you can’t find these little green gems at your local market.
Try using broccoli florets, cauliflower pieces, or even quartered baby bok choy instead. The brown butter technique works wonderfully with most hearty vegetables.
I’ve found that adding local Wisconsin maple syrup creates a sweet-savory balance that my kids request, or toss in some Door County dried cherries for a tart contrast.
Want some heat? A pinch of crushed red pepper flakes transforms the entire dish. The possibilities are endless.
What to Serve with Brussels Sprouts
These crispy brown butter Brussels sprouts deserve the right company on your dinner plate.
I always pair them with a protein that can hold its own – think locally-sourced Wisconsin grass-fed steaks or a beautifully roasted chicken with crispy skin.
My daughters go wild for them alongside creamy mashed potatoes, where the sprouts’ slight bitterness cuts through all that buttery goodness.
For a complete Wisconsin-inspired meal, try them with a hearty pork loin and some apple compote. The sweetness balances the sprouts perfectly.
And don’t forget a glass of local craft beer.
Wisconsin Pairing Ideas:
- Beer: A crisp New Glarus Spotted Cow or Lakefront Brewery’s Riverwest Stein complements the nutty brown butter flavors beautifully
- Cheese: Crumble some aged Wisconsin cheddar or Point Reyes blue cheese over the warm sprouts for an extra layer of richness that plays perfectly with their slight bitterness
Final Thoughts
After discovering the magic of brown butter Brussels sprouts, I can’t imagine preparing them any other way. The nutty flavor, crispy exterior, and tender center create a perfect harmony that even turns skeptics into believers.
My daughters, who once pushed these green orbs around their plates, now request them by name. Is that not the ultimate test? When kids willingly eat vegetables.
These Brussels sprouts work beautifully for weeknight dinners or holiday feasts. They’re versatile, impressive, and deceptively simple.
Whether you’re a Wisconsin locavore like me or just someone looking to elevate your vegetable game, give this method a try.
