Brown Butter Brussels and Beans
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
454 g
Brussels Sprouts
340 g
Green Beans
56 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
226 g
Unsalted Butter
2 unit(s)
Shallot
Nutrition Values
Cooking Steps
Halve Brussels sprouts (if larger, quarter them). Trim, then halve green beans. Zest, then juice lemon. Peel, then finely chop shallot.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to toast. Cook, stirring frequently, until golden, 3-4 min. Remove from pan. Return pan to stove and add 2 tbsp oil. Add brussels and green beans to pan. Season with salt and pepper. Cook, stirring often, until beginning to brown, 10-12 min.
When brussels sprouts and beans are beginning to brown, add butter, shallots and garlic to the pan. Cook stirring often, until butter begins to brown 5-7 min. When butter is brown and smells nutty, remove pan from heat and stir in lemon zest and lemon juice. Season with salt and pepper.
Transfer brussels sprouts and beans to a large serving bowl and top with toasted almonds. Cover to keep warm.