Charred Brussels Sprouts with Brown Butter and Shis

Name: Charred Brussels Sprouts with Brown Butter and Shiso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, cut into tablespoons; 1 large shallot, thinly sliced; 4 garlic cloves, crushed; 1/3 cup sliced blanched almonds; Kosher salt; 1 pound medium brussels sprouts, halved; 2 tablespoons fresh lemon juice; 2 tablespoons Asian fish sauce; 1 clementine, peeled and separated into sections; 1/2 cup torn shiso leaves; 2 tablespoons finely chopped parsley; 2 tablespoons snipped chives

Servings: persons

6 tablespoons unsalted butter, cut into tablespoons
1 large shallot, thinly sliced
4 garlic cloves, crushed
1/3 cup sliced blanched almonds
Kosher salt
1 pound medium brussels sprouts, halved
2 tablespoons fresh lemon juice
2 tablespoons Asian fish sauce
1 clementine, peeled and separated into sections
1/2 cup torn shiso leaves
2 tablespoons finely chopped parsley
2 tablespoons snipped chives

1
In a small saucepan, cook the butter over moderate heat, stirring, until golden brown and nutty smelling, about 5 minutes.
2
Add the shallot and garlic and cook over very low heat until the shallot is very soft, about 20 minutes.
3
Remove from the heat.
4
In a small skillet, heat 1/2 tablespoon of the infused brown butter.
5
Add the almonds and cook over moderate heat, stirring, until golden, 3 to 5 minutes.
6
Transfer to a small bowl and season lightly with salt.
7
In a very large cast-iron skillet, heat 2 tablespoons of the brown butter.
8
Add the brussels sprouts cut side down and season lightly with salt.
9
Cook over moderately high heat until browned on the bottom, 3 to 5 minutes.
10
Add 1/2 cup of water, cover and cook over moderate heat, stirring occasionally, until just tender and the water is evaporated, 5 to 7 minutes.
11
Remove from the heat and stir in the lemon juice, fish sauce and the remaining brown butter.
12
Transfer to a platter and top with the clementine sections, shiso, parsley, chives and almonds.
13
Serve right away.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, cut into tablespoons, 1 large shallot, thinly sliced, 4 garlic cloves, crushed, 1/3 cup sliced blanched almonds, and more.

Yes, Charred Brussels Sprouts with Brown Butter and Shiso falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Brussels Sprouts with Brown Butter and Shiso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions