Charred Brussels Sprouts Amandine with Meyer Lemon Brown Butter
I have zero patience for soggy, boiled Brussels sprouts. The inspiration for this dish came to me after a rather tragic holiday dinner back in Paris, where my lovely but misguided aunt served sprouts that tasted like sad, gray water. I swore right then that my vegetables would always have a little attitude. Fast forward to my life in California, where I started blasting them in a scorching hot oven until they are aggressively charred. What makes this recipe so special to me is the marriage of my two worlds: classic French technique with my beloved beurre noisette, and the sunshine-bright pop of Santa Barbara Meyer lemons. You simply toss the screaming hot sprouts in that nutty butter and crown them with my absolute favorite thing in the world: quick-pickled shallots. They cut through the richness beautifully. It feels like a cozy Parisian neighborhood bistro took a mid-winter vacation to the West Coast! To make it your own, do not be too precious. Swap the almonds for toasted hazelnuts if that is what your local farmer had, or add a splash of a funky skin-contact Chenin Blanc to deglaze. Just promise me you will never skimp on the butter.
Featured Recipe
Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots
I have zero patience for soggy, boiled Brussels sprouts. Instead, we’re blasting them in a scorching hot oven until they’re aggressively charred, then tossing them in a nutty, Meyer lemon brown butter while they're still screaming hot. With a handful of quick-pickled shallots to cut the richness, this side dish tastes like a cozy Parisian bistro took a mid-winter vacation to Santa Barbara.
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Timeline
Ingredients
- 1.5 lbs Brussels sprouts(Trimmed and halved through the core)
- 2 tbsp Extra-virgin olive oil(For roasting)
- 1 tsp Kosher salt(Plus a pinch for the shallots)
- 0.5 tsp Freshly cracked black pepper
- 1 large Shallot(Very thinly sliced into rings)
- 2 tbsp Champagne vinegar(White wine vinegar works too, but Champagne feels a bit more elegant)
- 4 tbsp Unsalted butter(Good quality European-style if you have it)
- 1 Meyer lemon(Zested and juiced (yields about 2 tbsp juice))
- 1/3 cup Sliced almonds
- 2 tbsp Fresh tarragon(Roughly chopped (parsley works if you must, but tarragon brings the French soul))
Instructions
- 1
Place your heaviest rimmed baking sheet in the oven and preheat to 450°F (230°C). Heating the pan first is my absolute non-negotiable trick for getting that deep, bistro-level sear on the 1.5 lbs Brussels sprouts.
10 min
Tip: Don't line the pan with parchment—we want direct metal-to-vegetable contact for maximum char.
- 2
While the oven and pan are heating, trim the bottoms off the 1.5 lbs Brussels sprouts and cut them in half through the core. Thinly slice the 1 large Shallot.
10 min
Tip: Save any loose sprout leaves that fall off! They turn into crispy little chips in the oven.
- 3
In a large mixing bowl, toss the halved 1.5 lbs Brussels sprouts with 2 tbsp Extra-virgin olive oil, 1 tsp Kosher salt, and 0.5 tsp Freshly cracked black pepper until completely coated.
2 min
- 4
Carefully remove the blazing hot pan from the oven. Pour the 1.5 lbs Brussels sprouts onto the pan—you should hear a vicious sizzle immediately. Use tongs to turn them all cut-side down. Roast for 18-20 minutes until deeply charred on the bottom and tender inside.
18 min
Tip: Resist the urge to stir them while they roast. Let them sit completely undisturbed to develop that crust.
- 5
While the 1.5 lbs Brussels sprouts are in the oven, toss your 1 large Shallot slices with 2 tbsp Champagne vinegar and a generous pinch of 1 tsp Kosher salt in a small bowl. Let them hang out and get bright, pink, and tangy.
5 min
Tip: This quick pickle is the California sunshine in the dish—it cuts right through the rich brown butter later.
- 6
In a dry skillet over medium heat, toast the 1/3 cup Sliced almonds, tossing frequently, until they smell nutty and turn golden brown. Transfer to a small bowl so they don't burn.
5 min
- 7
Wipe out the skillet, add 4 tbsp Unsalted butter, and melt over medium heat. Let it foam and crackle until the milk solids turn a gorgeous hazelnut color and smell like toffee. Immediately pull it off the heat and whisk in the 1 Meyer lemon zest and juice.
5 min
Tip: The butter can go from browned to burned in seconds, so have your lemon zest and juice ready to stop the cooking process.
- 8
Pull the charred 1.5 lbs Brussels sprouts from the oven and throw them right back into your large mixing bowl. Pour over the hot 1 Meyer lemon brown butter, the pickled 1 large Shallot (along with all their bright vinegar juices!), the 1/3 cup Sliced almonds, and 2 tbsp Fresh tarragon. Toss aggressively, plate it up, and serve immediately.
3 min
Tip: Serve this right away. You want the contrast of the hot, crispy sprout against the bright, sharp dressing.
Chef's Notes
I cannot stress enough how much preheating your baking sheet changes the game for roasting vegetables. It mimics the blistering heat of a restaurant flat-top. Pair this dish with a vibrant, chilled Gamay or a skin-contact Chenin Blanc—the acidity of the wine will dance beautifully with the Meyer lemon and pickled shallots.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.