Brussels Sprouts & Spicy Brown Butter with Crispy Sage & Walnuts
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Brussels Sprouts & Spicy Brown Butter

with Crispy Sage & Walnuts

30 MIN
$8.99 4 Servings
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From the Test Kitchen

Simple roasted brussels sprouts get a vibrant lift from a dressing of walnut and sage-infused butter, maple syrup, lemon juice, and spicy Calabrian chile paste.

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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    150 Cals (est.)
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fresh
ingredients
Brussels Sprouts & Spicy Brown Butter with Crispy Sage & Walnuts
Title
  • 16 oz Brussels Sprouts
  • 1 Lemon
  • 1 bunch Sage
  • 2 Tbsps Maple Syrup
  • ½ oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Roasted Walnuts

Brussels Sprouts & Spicy Brown Butter

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

2 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Toast the walnuts & make the vinaigrette

Meanwhile, in a medium nonstick pan, heat the butter on medium- high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the sage and walnuts to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

4 Finish & serve your dish

Transfer the roasted brussels sprouts to the bowl of vinaigrette; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage. Enjoy!

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