These Brussels sprouts are crisp-tender with nutty brown butter and toasted pecans.
The exterior caramelizes to a deep mahogany while the interior stays tender and slightly sweet.
A hint of fresh sage adds an autumnal, savory aroma that balances the richness.
Serve warm as a hearty side for roasted meats, holiday feasts, or cozy weeknight dinners.
Ingredients
- 1/2 lb Brussels sprouts, trimmed and halved
- 4 tbsp unsalted butter
- 10-6 fresh sage leaves, torn
- 3/4 cup pecans, roughly chopped
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp lemon zest (optional)
- 1 tbsp lemon juice (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 425 F (220 C). Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet, cut side down.
- Roast for 14 618 minutes until edges are deeply caramelized and centers are crisp-tender; shake the pan once halfway through for even browning.
- Meanwhile, melt butter in a small skillet over medium heat; cook, swirling occasionally, until butter foams and turns amber with a nutty aroma.
- Add torn sage leaves to the brown butter and cook 30 seconds until crisp; remove from heat to stop cooking.
- Toss toasted pecans into the browned butter off heat, then immediately drizzle mixture over the roasted sprouts and gently toss to coat.
- If using, add lemon zest and lemon juice and a pinch of red pepper flakes; adjust seasoning with extra salt and pepper to taste.
- Transfer to a serving dish and garnish with a few whole sage leaves or extra chopped pecans; serve warm.
Tips or Variations
- Swap pecans for walnuts or hazelnuts for a different nutty note.
- For a vegan version, use 3 tbsp olive oil and 1 tbsp maple syrup instead of butter; crisp sage in oil.