Servings: 6 to 8
The lemon zest in the butter adds loads of bright flavor to the nutty sprouts. Suffice it to say, this delicious dish trumps the old one.
For more side side dish recipes visit The Guide to Thanksgiving Dinner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can trim and quarter the Brussels sprouts several hours before cooking. The butter can be made and refrigerated (tightly wrapped) 2 days ahead. Store the extra nuts for garnish at room temperature.
Maybe it was just that there were too many flavors on the Thanksgiving table, but the flavor didn't really come through, and they didn't caramelize nicely either. They weren't bad, but I wouldn't bother to make this recipe again.
Fantastic way to dress up sprouts. Will definitely be adding to my vegetable rotation!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?