Brown-buttered Brussels Sprouts

Brussels Sprouts in Brown Butter
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As I mentioned on a previous post, if you don’t like Brussels sprouts, you are preparing them wrong. Here, I simply tossed cooked-and-drained sprouts in melted Beurre Noisette (browned butter) – and it’s outstanding! (I have done the same thing with cooked broccoli and its incredible!) If you haven’t already tried browning butter, please give it ago…

 

– — – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 3.2g (9.3%); Fat 12g (82.8%); Protein 2.6g (7.9%)
– — – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Brown-buttered Brussels Sprouts
Deliciously nutty and full of flavour, these Brussels sprouts are cooked until tender, then drained and tossed in M&L browned butter. This batch would easily serve 3 people as a side dish - lovely on the side of your next roast.
Brussels Sprouts in Brown Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side dishes
Prep Time 5 minutes
Cook Time 10 minutes
Servings
as a side dish
Ingredients
Course Side dishes
Prep Time 5 minutes
Cook Time 10 minutes
Servings
as a side dish
Ingredients
Brussels Sprouts in Brown Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash the Brussels sprouts, and trim off any dirty outer leaves. Use a small, sharp knife to cut most of the hard 'base' off - then halve each one.
  2. Bring a pot of salted water to the boil.
  3. Boil the Brussels sprouts until tender (approx. 7 minutes), then drain well in a colander.
  4. Using the same pan (wiped dry), melt the 5 little blocks of M&L Beurre Noisette and return the Brussels sprouts to the pan, tossing to coat evenly in the delicious butter.
  5. Season with Pink Himalayan Salt and serve.
  6. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes


Brussels Sprouts in Brown Butter
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Macro Details per serving
9.3%      Carbs
7.9%      Protein
82.8%    Fat

Nutritional Information per serving
Calories                         130Kcal / 545kJ
Fat                                  12g
of which saturates       6.8g
Carbohydrates             3.2g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           2.6g
Fibre                               2.3g
Protein                           2.6g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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