Brown Butter Caramelized Brussels Sprouts Recipe

Prep

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform in size; leave small ones whole.

Pat the sprouts dry with paper towels and toss them in a bowl with the kosher salt and black pepper until evenly coated.

Preheat a large cast-iron or heavy skillet over medium-high heat until hot (about 2–3 minutes).

Add the prepared Brussels sprouts to the dry hot pan cut-side down in a single layer. Cook, undisturbed, for 4–6 minutes until the cut sides are deeply browned and caramelized. If the pan becomes crowded, work in batches to maintain good contact with the pan.

Flip the sprouts and cook 2–3 minutes more until they are tender when pierced with a fork but still have some bite. Remove the sprouts to a plate and set aside while you make the brown butter caramel.

Wipe the skillet lightly if there is an excessive burnt residue, leaving the fond (browned bits) in the pan. Reduce heat to medium. Add the unsalted butter to the pan and melt, swirling occasionally.

Continue cooking the butter, stirring or swirling the pan frequently, until the milk solids turn golden-brown and the butter smells nutty — about 3–4 minutes. Watch closely to avoid burning.

Stir in the granulated sugar and water, and cook for 1–2 minutes, stirring, until the sugar dissolves and begins to bubble and lightly caramelize. The mixture should be amber but not burnt.

Carefully stir in the apple cider vinegar (it may sputter) and the red pepper flakes. Cook for another 30 seconds to 1 minute to let the flavors meld and the sauce slightly thicken. Taste and adjust seasoning if desired.

Return the browned Brussels sprouts to the skillet and toss them in the brown butter caramel until evenly coated and heated through, about 1–2 minutes. If the sauce seems too thick, add up to 1 tablespoon of water to loosen it.

Remove the pan from heat. Stir in the fresh lemon juice to brighten the sauce.

Transfer the Brussels sprouts to a serving dish. Sprinkle with toasted sliced almonds and grated Parmesan if using. Serve immediately.