Cinnamon Brown Butter Makes Everything Better, Including Brussels Sprouts

Name: Cinnamon Brown Butter Makes Everything Better, Including Brussels Sprouts
Prep time: 45 min
Total time: 45 min
Yield: 6 - 8 serving(s)
Ingredients: 1 lb. Brussels sprouts, trimmed and halved; 1 cinnamon stick; 4 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 2 bunches lacinato kale (about 1 pound), stems discarded and leaves coarsely chopped; 2 tbsp. unsalted butter; 2 tsp. ground cinnamon; 2 tbsp. apple cider vinegar; 1/3 c. salted and roasted cashews; 1/3 c. chopped dates

You should absolutely be putting cinnamon brown butter on your holiday salads.

By Beth BranchPublished: Nov 12, 2025

Be the first to review!

Jump to recipe

roasted brussels sprouts and kale with cinnamon brown butter, cashews, and dates

Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

45 mins

Cinnamon brown butter sounds like it should go on just about everything, but it's especially good at dressing up roasted Brussels sprouts and kale. This healthy holiday side dish gets extra flavor from plenty of roasting, and then being tossed with that delicious brown butter, crunchy cashews, and sweet dates.

Advertisement - Continue Reading Below

Ingredients

1 lb. Brussels sprouts, trimmed and halved
1 cinnamon stick
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
2 bunches lacinato kale (about 1 pound), stems discarded and leaves coarsely chopped
2 Tbsp. unsalted butter
2 tsp. ground cinnamon
2 Tbsp. apple cider vinegar
1/3 cup salted and roasted cashews
1/3 cup chopped dates

Directions

1. Step 1Preheat oven to 425°F. Toss together Brussels sprouts, cinnamon stick, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast until browned on one side, 14 to 16 minutes. Toss together kale and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add to baking sheet and cook for 5 minutes. Toss vegetables and continue to cook until Brussels sprouts are tender and kale is starting to get crispy, 7 to 9 minutes.
2. Step 2Meanwhile, melt butter in a small skillet over medium heat. Cook, stirring occasionally, until butter is golden brown and nutty smelling, 3 to 4 minutes. Remove from heat and stir in ground cinnamon. Season with salt and pepper.
3. Step 3Toss vegetables with brown butter mixture, vinegar, cashews, and dates. Serve immediately.