We really love the flavors of this garlic and nutty additions and everyone always raves about these when we serve them around the Thanksgiving holiday.
If you're a fan of brussels sprouts this gourmet version will blow your mind in flavors.
The best part about this easy recipe, the additions can be endless.
During the holiday sprinkling, the top with dried cranberries gives this a green and red festive look and also adds a little sweetness!
Then for those who love a little spice add some red pepper flakes for heat.
If you looking for even more great side dishes to make try our 30 Appetizers and Side Dishes there's something for everyone there!
Scroll down and check out these easy cooking methods on our printable recipe card at the end.
Trimming Brussels Sprouts
The easiest way to clean beans is to rinse them first in a colander.
Then grab a cutting board and you will need a sharp knife.
Take the stem part off with a sharp knife.
Then to cook faster I cut them in half.
Tips and Cooking Methods
- Oven Roasted: I test the sprouts while roasting any vegetables for correct softness at 7 minutes in the oven, I add some water or chicken broth and cover if they are still too hard
- Air frying: single place beans in the basket, oil spray wire basket, and Brussels, sprinkle with granulated garlic powder, and air fry at 400 for 7 to 8 minutes or until starting to brown, remove and toss in melted butter and toasted nuts toss with Amaretto
- Toasting Nuts: Use a microwave-safe plate and toast in the microwave for around 1-minute intervals checking to see if they are browned, or in a frying pan on the stovetop. You can also roast them on a cookie sheet in the oven at 400 degrees until browned.
- Alternative Nuts: Use any kinds of nuts toasted however if you have nut allergies use pumpkin seeds or sunflower seeds as a substitute.
Ingredients You Will Need
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Other Additions and Suggestions
- dried cranberries ( we always add them to our Brussels Sprout recipe)
- lemon zest
- add chopped fresh mint, basil, and parsley, oregano
- add cooked prosciutto or bacon crumbled on top
- use pumpkin seeds for nut allergies or sunflower seed
- sprinkle with pecorino romano cheese on top
- toast some Italian seasoned breadcrumbs for a topping as we do with our Italian Stuffed Artichokes
- change the flavors with lemon zest, orange zest or liquors
Amaretto Garlic Butter Brussels Sprouts
.jpg "Amaretto Garlic Butter Brussels Sprouts")
Yield: 8
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A toasted Almond and Amaretto coated Brussels Sprouts side dish.
Ingredients
- 1/2 pound Brussels sprouts cleaned and with the end cut off then sliced in half
- 2 large cloves of garlic smashed
- 2 tablespoons unsalted butter
- 2 tablespoons sliced almonds
- 1 tablespoon olive oil
- 2 to 3 tablespoons Amaretto
- salt, pepper to taste, and a pinch of cayenne pepper
- 1/2 cup of chicken broth
Instructions
- Saute garlic in 1 tablespoon of butter with a pinch of salt and pepper for around 1 minute or until fragrant.
- Add the Brussels Sprouts and chicken broth and simmer with butter and garlic until the water is about gone around 10 minutes let them brown a little or a lot however you like them. ( you can also broil them to get crispy)
- Note: Pierce one with a fork to if see they are soft it should go in easily.
- Set them aside in a bowl.
- Add the rest of the butter almonds and toast them for a few minutes.
- Add salt and pepper to taste and add the Amaretto.
- Stir the Brussels back in to coat and reheat then serve.
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Try Some Other Recipes We Love
Grilled Artichokes
Healthy Baked Chicken and Topped with Vegetables
Slow Cooker Stewed Tomatoes
Tomato Paste Recipe and more Tips Using Fresh Tomatoes