Brussels Sprouts with Browned Butter Sauce

Fill a large pot with salted water and bring it to a boil. Add the Brussels sprouts and cook for 1 to 2 minutes until slightly tender. Drain and rinse them under cold water to halt the cooking process. Trim the ends and slice the sprouts in half.

Heat olive oil in a large skillet over medium heat. Arrange the Brussels sprouts with the cut sides facing down in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook, without moving the sprouts, until the cut sides are golden and crispy, about 7 to 9 minutes.

Add the red onion and garlic to the skillet, stirring occasionally. Continue to cook for another 10 to 13 minutes until the Brussels sprouts are tender but still slightly firm.

Place butter in a cold saucepan and heat over medium. Once it begins to bubble and foam, about 5 minutes, lower the heat and cook, stirring constantly, until the butter turns golden brown, about 5 to 10 minutes. Remove from heat and pour the browned butter over the Brussels sprouts. Toss to coat evenly.