Brown Butter and Dill Brussels Sprouts

I love Brussels sprouts and usually just have them with butter…boring, but this recipe for Brussels sprouts is really going to “jazzy” up my Kraft Dinner meal tonight   😀 😀 !!

When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.

Makes: 4 servings, 3/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

• 1 pound Brussels sprouts, trimmed and quartered
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons slivered almonds, toasted (see Tip)
• 1 tablespoon white-wine vinegar
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
• Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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