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. 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 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 since you’re getting a veggie in right? So glad you agree. Science people, science.
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.
Nutrition
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Comments & Reviews
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.