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Brown Butter Pistachio Brussels Sprouts

This Roasted Brussels sprouts recipe with brown butter, pistachios, and dried cranberries makes an easy, flavorful holiday side dish ready in 30 minutes.

Servings 6

Ingredients

  • 1 1/2 pounds Brussels Sprouts Trimmed and halved
  • 3 tablespoons Olive oil
  • Salt and Pepper to taste
  • 4 tbsp Unsalted Butter
  • 1/2 cup Shelled Pistachios
  • 1/3 cup dried cranberries or dried cherries

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Prepare Brussels Sprouts by washing, chopping, and removing the stem.

  3. Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.

  4. Roast for 20–25 minutes, stirring halfway through, until sprouts are golden brown and caramelized.

  5. While sprouts roast, melt butter in a skillet over medium heat. Cook, swirling often, until butter foams and turns golden brown with a nutty aroma, 3–4 minutes. Remove from heat.

  6. Remove Brussels Sprouts from the oven, toss mixture with brown butter, cranberries, and pistachios.  Return the dish to the oven for an additional 5 minutes to allow the flavors to marinate together. 

  7. Remove from the oven.  Transfer Brussels sprouts to a large bowl or platter.  Serve warm.