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Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots

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.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 20 minutes
4
easy
side dishdinner
winter-citrusbistro-sidebrown-buttercalifornia-french+1

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Timeline

33 minutes
0m10m20m30m
Preheat Oven & Pan
10m
Prep Veggies
10m
Season Sprouts
Roast Brussels Sprouts
18m
Pickle Shallots
5m
Toast Almonds
5m
Make Meyer Lemon Butter
5m
Toss & Serve
3m

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. 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. 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. 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. 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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots take to make?

Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots takes about 35 minutes total. That includes 15 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots?

The main ingredients are: Brussels sprouts, Extra-virgin olive oil, Kosher salt, Freshly cracked black pepper, Shallot, Champagne vinegar, Unsalted butter, Meyer lemon, Sliced almonds, Fresh tarragon.

What type of meal is Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots?

Charred Brussels Sprouts "Amandine" with Meyer Lemon Brown Butter & Quick-Pickled Shallots is categorized as: side dish, dinner.