Brown Butter Brussels Sprouts

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Serves: 4-6


2 pounds Fresh Brussels Sprouts, stemmed & halved
1 large Onion, diced
8 ounces Baby Bella Mushrooms, diced
2 Tablespoons Butter
1 Tablespoon Extra Virgin Olive Oil
Salt to taste
Pepper to taste

Equipment Needed:
Non-stick pan with lid
Wood or silicone spoon
Cutting board

Add mushrooms and a pinch of salt to a nonstick pan and cook over medium-high heat until the mushrooms have release their water and started to brown.

Add the oil and diced onion to the pan with a pinch of salt and cook until the onions are translucent.

Push the mushrooms and onions to the sides of the pan revealing as much of the bare pan as possible.

Add the brussels sprouts to the bare center of the pan cut side down. Let them cook – untouched – for 5 minutes. Do not stir, shake, or flip the pan during this time.

Turn the heat down to low.

Add the butter to the pan and stir everything together until the butter has melted. Continue to cook the vegetables in the butter until the butter starts to brown. This will happen quickly so don’t walk away.

Salt and pepper to taste. Stir together. Serve and Enjoy!

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