Brown Butter Brussels Sprouts with Crispy Shallots
Ingredients
- 1½ poundsbrussels sprouts
- 3shallots
- 4 tablespoonbutter
- 2 clovegarlic
- ·kosher salt
- ·black pepper
- 1 tablespoonbalsamic vinegar
- 3 sprigfresh thyme
Prep
- 01
Trim brussels sprouts and halve them lengthwise, keeping the root end intact so they hold together.
- 02
Slice shallots thinly into rings.
- 03
Slice garlic cloves thin or leave whole.
Method
- 01
Heat a large skillet over medium-high heat for 1 minute. Add 1 1/2 tablespoons butter and swirl until foaming.
- 02
Add half the brussels sprouts cut-side down. Do not stir—let them sit for 4–5 minutes until deeply browned. Transfer to a plate.
- 03
Repeat with another 1 1/2 tablespoons butter and the remaining brussels sprouts.
- 04
Return the first batch to the skillet. Reduce heat to medium, add the remaining 1 tablespoon butter, the crispy shallots, garlic, thyme, and a pinch of salt and pepper. Toss gently.
- 05
Cook for 3–4 minutes, stirring occasionally, until the shallots are golden and the brussels sprouts are tender inside.
- 06
Drizzle with balsamic vinegar and taste for salt and pepper. Serve warm.
Spice Tips
To deepen the savory notes, add 1/4 teaspoon smoked paprika with the thyme. For brightness, finish with a squeeze of fresh lemon juice or a splash of red wine vinegar instead of balsamic. A pinch of dried red pepper flakes adds gentle heat without overpowering the caramel notes.