Roasted brussel sprouts are caramelized to perfection and then tossed in a tangy, savory browned butter sauce for ultimate yum factor.
Roasted Brussel Sprouts have got to be one of the absolute tastiest veggies on the planet. Especially when you get them just right where they’re perfectly browned on the outside but not too overcooked that they’re mushy. Mmm, that’s my veggie nirvana right there.
And then topping these already delicious brussels with a tangy balsamic browned butter sauce? Its almost too much for my taste buds to handle! Very hard to go back to eating your standard ho-hum vegetables after getting a mouthful of these saucy morsels.
This recipe is a total remake of an old balsamic brussels sprouts recipe I posted way back when. Seriously waaaay back. I’ll spare you the cringe worthy link to the old pictures. I’m certainly not going to win a Pulitzer prize for photography any time in the near future, but seeing my pictures improve, even just a little bit is super rewarding. So, irregardless of the terrifying photo from that earlier post, those brussels were delicious. Then, I revamped the recipe and browned the butter and sheer magic happened.
As with most things, I’m a late comer to the whole browned butter craze. I mean, I had heard of it and knew it existed but didn’t taste the epic awesomeness for myself until about two years ago… and I’ve been hooked ever since.
I know butter isn’t exactly a health food per se, (well, depending on who you talk to) but if you’ve visited this blog before, you probably know that I don’t exactly like living by these kinds of rules.
I mean, I think we can all agree that butter shouldn’t be the pillar of the food pyramid by any means, but a little pat of butter here and there isn’t going to hurt anyone. Especially if its coating roasted brussels sprouts which I think just causes the healthy to cancel out the unhealthy, right? So glad you agree. Science people, science.
My views on healthy eating have actually changed quite a bit over the past year. When I first started this blog, I felt the need to conform to every different notion of what ‘healthy’ really is, instead of sticking to my own gut (no pun intended).
What works for one person doesn’t necessarily work for everyone else and there is so much conflicting information being tossed around these days, its hard to choose a side. In a perfect world, we’d all be gluten free vegans that do a monthly juice fast and shudder at the mere sight of butter. But, in the world we live in, butter is ridiculously delicious and in moderation, can be perfectly healthy.
Even with the browned butter sauce, each generously huge serving of this tasty side dish only packs about 200 calories. Brussel sprouts are loaded with Vitamin C, making them perfect for those winter months where we need all the immune defense we can get to combat the series of mini-plagues that get passed around. Stay healthy and eat your brussels friends!
Roasted Brussel Sprouts with Browned Butter Sauce
Ingredients
- 2 lbs. brussels sprouts
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 Tbsp. low sodium soy sauce or Tamari
- 1/2 Tbsp. balsamic vinegar
- Salt and pepper
Instructions
Preheat oven to 400°F (204°C).
- Remove outer leaves from brussels sprouts. Cut off bottom stem and slice each sprout in half long ways. Rub with olive oil and season lightly with salt and pepper (about 1/4 tsp. each). Roast for 30 - 35 minutes.
- While brussels sprouts are roasting, heat butter in a sauce pan over low heat while whisking for 5 - 10 minutes until butter starts to brown and smell toasty. Be careful not to burn the butter! If it burns, you will have to throw it out and start over which is why low heat is necessary.
- Once butter is browned, add soy sauce and balsamic vinegar and whisk to mix in. Remove sauce from heat. Toss brussels sprouts in sauce and season with salt and pepper to taste before serving.
And in non-food related news – how do you like the new logo and design we’re rocking? Thanks Julie at Blogger Boutique! I just blew by my ‘blogging anniversary’ date last week too without even taking a moment’s pause to acknowledge it. Memory obviously isn’t one of my strengths. I can’t believe I have been blogging for a full year now. A whole dang year!! Crazy how fast this last year has flown by. Ah, how time flies when you’re having fun.
Looks good, never have eaten this. But will try it,sure looks good
Hi Janie! If you’re new to brussels sprouts, this recipe is a great way to tip toe your way into loving them.