Saladscountryliving
Cinnamon Brown Butter Makes Everything Better, Including Brussels Sprouts
Toss roasted Brussels sprouts, crispy kale, crunchy cashews, and sweet dates in a cinnamon-spiced brown butter dressing for a divine holiday side.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 425°F. Toss together Brussels sprouts, cinnamon stick, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast until browned on one side, 14 to ⏱️ 16 minutes. Toss together kale and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add to baking sheet and cook for ⏱️ 5 minutes. Toss vegetables and continue to cook until Brussels sprouts are tender and kale is starting to get crispy, 7 to ⏱️ 9 minutes.
cinnamon stick1
2
Meanwhile, melt butter in a small skillet over medium heat. Cook, stirring occasionally, until butter is golden brown and nutty smelling, 3 to ⏱️ 4 minutes. Remove from heat and stir in ground cinnamon. Season with salt and pepper.
3
Toss vegetables with brown butter mixture, vinegar, cashews, and dates. Serve immediately.
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