Roasted Brussels Sprouts with Brown Butter and Lemon

Roasted Brussels Sprouts with Brown Butter and Lemon
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1-½ Tbs. freshly squeezed lemon juice; more to taste
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. minced shallot
  • 1 tsp. lightly packed finely grated lemon zest
  • 1-½ lb. Brussels sprouts, trimmed and cut through the core into quarters
  • 4 Tbs. unsalted butter
  • + 2 more ingredients
    • 1-½ tsp. chopped fresh thyme
    • ¼ tsp. Dijon mustard

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Line two rimmed baking sheets with parchment. In a medium bowl, toss the sprouts with the olive oil and season generously with salt and pepper. Spread the sprouts out evenly on the two baking sheets. Roast until ...

View full recipe at Fine Cooking


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