Roasted Brussels Sprouts with Brown Butter & Cranberry Gremolata | Not Your Grandma’s Veggies!

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries reduce sugar content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

Preheat the oven to 425°F (220°C).

In a cast iron skillet, melt 1/2 cup of butter over medium heat to brown it.

In the same skillet, toast 1/4 cup of chopped pecans over medium heat until fragrant, then set aside.

Add oil (or bacon grease) to the skillet and add 1 pound of Brussels sprouts, cut in half, with a pinch of salt, placing them cut side down.

Roast the Brussels sprouts in the oven at 425°F for 20-25 minutes until soft but not mushy.

While the Brussels sprouts roast, check the butter and continue cooking until the milk solids turn brown and nutty.

In a bowl, combine the toasted pecans, sliced fresh cranberries, minced shallot, and fresh parsley to make the gremolata, adding a pinch of salt.

Once the butter is browned, add 1 teaspoon of lemon zest and a pinch of red pepper flakes to it.

After 20-25 minutes, remove the Brussels sprouts from the oven and check for doneness; they should be soft and nicely toasted.

Drizzle the brown butter over the roasted Brussels sprouts and sprinkle the gremolata on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens