When Brussels sprouts are delicately steamed, it can highlight their nutty flavor. Steaming them just until they are tender to the bite (or a fork can peris them easily) but still a beautiful bright green and with some bit of resistance is what you want when preparing this Brown Butter & Brussels Sprouts With Fennel.
There flavor is even more enhanced when adding a brown butter sauce with fennel, dill, and toasted almonds.
Brown Butter & Brussels Sprouts With Fennel
1 lb. Brussels sprouts, trimmed and quartered
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
2-3 tbsp. fennel, shredded
3 tbsp. slivered almonds, toasted *
1 tbsp. balsamic vinegar
1 tbsp. dried dill, or 1 tsp. fresh dill, chopped
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.
Meantime, in a large skillet, toast slivered almonds till fragrant, about 2 to 4 minutes, and set aside.
Next, melt the 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.
Using a small serving bowl, add the fennel, toasted almonds, dill, Brussels sprouts, and balsamic vinegar and toss to combine.
Serve warm with your main dish meal.