Leaves of Brussels Sprouts in Browned Butter
Elevate your side dish game with this indulgent recipe for *Leaves of Brussels Sprouts in Browned Butter*. Perfectly separated Brussels sprouts leaves are lightly sautéed in rich, golden browned butter, creating a dish that is both tender and packed with nutty flavor. A hint of minced garlic and a bright splash of fresh lemon juice add layers of depth and vibrancy, while a sprinkle of toasted pine nuts offers a delightful crunch, making this dish truly irresistible. Ready in just 25 minutes, it's a quick yet elegant addition to any meal, perfect for both weeknight dinners and holiday feasts. Serve warm to let the buttery goodness shine, and watch as even the most skeptical Brussels sprouts eaters fall in love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Brussels sprouts
- 60 grams Unsalted butter
- 1 clove Garlic (minced)
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 2 tablespoons Pine nuts (optional, toasted)
Instructions
Trim the stems of the Brussels sprouts and discard any outer leaves that are damaged or discolored. Using your hands, gently peel off the individual leaves from each sprout until you reach the dense core. Reserve the cores for another use, if desired.
Rinse the leaves under cold water and pat them dry with a clean towel or paper towels to remove excess moisture.
In a large skillet, melt the butter over medium heat. Allow it to cook for 3-4 minutes, swirling the pan occasionally, until it turns golden brown and releases a nutty aroma. Be careful not to burn the butter.
Reduce the heat to medium-low and stir in the minced garlic. Sauté for 30 seconds until fragrant, being careful not to let the garlic burn.
Add the Brussels sprouts leaves to the skillet, tossing them gently to coat them in the browned butter. Cook for 4-5 minutes, stirring occasionally, until the leaves are tender and lightly wilted but still vibrant in color.
Season the leaves with salt and freshly ground black pepper to taste. Drizzle with lemon juice and toss to combine.
If desired, sprinkle with toasted pine nuts for added texture and flavor.
Transfer the browned butter Brussels sprouts leaves to a serving dish and serve warm as a side dish.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.4 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
