Roasted Brussels Sprouts with Brown Butter and Lemon

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


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

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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