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Brown-Butter Brussels Sprouts


  • Ingredients
  • 2 lb. 
  • Brussels sprouts, halved
  • 2 
  • red onions, cut into 1/2-inch-thick wedges
  • 2 tbsp. 
  • olive oil
  • Kosher salt
  • pepper
  • 4 tbsp. 
  • unsalted butter
  • 1/3 c. 
  • sliced almonds
  • 1/4 c. 
  • golden raisins
  • 2 tbsp. 
  • fresh lemon juice



Directions
1.   Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
2.   Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.
3.   When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.



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