Browned Butter Brussel Sprouts

Ingredients

• 2 lb. Brussels sprouts, halved
• 2 red onions, cut into 1/2-inch-thick wedges
• 2 tbsp. olive oil
• Kosher salt
• pepper
• 4 tbsp. unsalted butter
• 1/3 c. sliced almonds
• 1/4 c. golden raisins
• 2 tbsp. fresh lemon juice

Directions

• Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
• Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.
• When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.