Brown Butter & Brussels Sprouts With Fennel

Brown Butter and Brussels Sprout with Fennel

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

steaming Brussels sprouts

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.

toasting almonds till fragrant 2 to 4 minutes

Meantime, in a large skillet, toast slivered almonds till fragrant, about 2 to 4 minutes, and set aside.

browning butter

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.

adding balsmic vinegar and toss to combine

Using a small serving bowl, add the fennel, toasted almonds, dill, Brussels sprouts, and balsamic vinegar and toss to combine.

Brown Butter and Brussels Sprout with Fennel served as a side dish with a main meal

Serve warm with your main dish meal.

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