Daily Recipe: Brown Butter & Dill Brussels Sprouts
Have we mentioned how much we love our neighbors? Not only for supporting our business but also because a lot of them love to grow food. And a lot of the time this leads to them growing some extra produce that we can sell in our store.
Just the other day we had a neighbor come in a sell us a variety of herbs from their garden. It’s great to buy something you know was grown within walking distance of the store. One of the herbs we got was dill, aromatic and beautiful, it’s a great addition to a variety of dishes.
We are offering up a recipe that pairs the dill with locally grown Brussels sprouts and browned butter. This dish makes a great side, and the brown butter intensifies the flavor, giving the little vegetable some unique richness.
Here’s your fun vegetable fact for the day: because the Brussels sprouts are named after the city of Brussels, the name is always plural and always capitalized. You learn something new every day.
Brown Butter Dill Brussels Sprouts
From: Eating Well
- 1 pound Brussels sprouts, trimmed and quartered
- 1 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 3 Tbsp slivered almonds, toasted
- 1 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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 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.