Brown butter is easy to make, simply by melting sweet cream butter in a wide pan. Continually agitate the pan on medium low heat. Once the foaming has subsided, you will smell a delicious, sweet, nutty aroma as the milk solids toast and float to the bottom. Brown butter keeps well in an airtight container in the refrigerator for two weeks. Use what you have left to amp up your favorite chocolate chip cookie recipe or drizzle over simple seared scallops. Yum!
Prep Time: 10
Total Time: 15
3 pounds Brussels sprouts, trimmed and halved lengthwise
4 ounces brown butter
4 ounces Emmental cheese, shredded
¼ cup Hazelnuts, toasted and coarsely chopped
2 tablespoons balsamic glaze
1. In a large saute pan over medium heat, start by combining 2 ounces brown butter with the Brussels sprouts, cut side down in a single layer. You may need to cook the Brussels sprouts in two batches, depending on the size of your pan.
2. The Brussels sprouts will quickly wick up the butter so stay alert as you may need to add more butter. Roast in the pan until the cut side of the Brussels sprouts are a beautiful amber color and have caramelized.
3. Add a pinch of salt, toss the Brussels sprouts a few times in the pan to warm on all sides and transfer into a serving dish.
4. Sprinkle with Emmental cheese, hazelnuts and a final drizzle of balsamic glaze just before serving.