They could use a break from all this pressure to perform on the foodiest of all the food holidays. Here, give Brussels sprouts a go. Disliked by many a child, I am almost positive that he (or she) will gobble this up in minutes. And maybe even ask you for seconds. I think that the trick here is cream, which in my opinion, makes most things better and elevates them to a status fit for a feast and not just an everyday side… Read more
These days, Brussels sprouts are a pretty trendy ingredient. And everyone claims to have a recipe that will make even the most hardcore Brussels hater change their tune. Well, I am making that same claim now and my recipe for Caramelized Brussels sprouts with browned butter has the added benefit of being ridiculously quick and easy. A hot pan caramelizes the sprouts in a matter of minutes and a little browned butter drizzled over makes them a delectable side dish. Even my Brussels-hating husband loves caramelized Brussels sprouts with brown butter!
1 tbsp coconut or vegetable oil
1/2 lb Brussels sprouts, washed, trimmed and cut in half
1/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp salted butter
More salt and pepper to taste
Heat oil in a large skillet over medium-high heat until shimmering but not smoking.
Lay Brussels sprouts in a single layer cut-side down into pan and let cook until browned, about 2 minutes. Toss them quickly with a spatula, cover the pan and let cook another minute or two, until just becoming tender.
Transfer sprouts to a medium bowl and sprinkle with salt and pepper.
Add butter to the hot pan, reduce heat to medium, and let cook until browned and fragrant, 3 to 4 minutes.
Drizzle butter over sprouts and serve immediately. Add more salt and pepper to taste.
*The recipe can easily be doubled but you may need to work in batches to caramelize the Brussels sprouts.
The recipe can easily be doubled but you may need to work in batches to caramelize the Brussels sprouts.