Brussels with Brown Butter and Dill


  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons slivered almonds, toasted
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


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. Meanwhile, melt 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. Add the brussels sprouts, almonds,vinegar, dill, salt and pepper and toss to combine.


4 Servings. Per serving: 131 Calories; 10 g Fat; 4 g Protein; 4 g Fiber

Gluten free