buttery brussel sprouts

In appetizers, culinary experiments, easy weeknight meals, side dishes, vegetarian on 07.05.11 at 10:33 pm

some might say that butter makes everything taste good… yes, even brussel sprouts. :)

i was never really a fan of brussel sprouts until i saw them on a cooking segment on the telly a few months ago. instead of the whisky/sugar glaze, i’ve opted for a dash of ground nutmeg instead in previous culinary renditions. (either the glaze or nutmeg will balance out the bitterness of the sprouts.) typically i substitute olive oil for the butter… but this time around, it was all about the butter!

prep sprouts:
– 3 cups organic brussel sprouts: rinse well w/ cold water in colander. rinse in between layers to remove excess soil & sand.
– chop off a thin layer at the base of the brussel sprout to remove the brown part
– cut an “X” at the base of the brussel sprout to help it cook evenly through

blanch sprouts:
– heat up large saucepan on high heat
– add brussel sprouts (prepped) to pan & add a shallow layer of water
– blanch the brussel sprouts for a few min (until slightly tender), just to get them nice and green
– once water is absorbed, remove sprouts from pan and drain in colander

prep sprouts:
– melt 1.5-2 tbsp unsalted butter in the same saucepan
– add blanched brussel sprouts to butter in pan
– sauté the sprouts for a few min until coated with melted butter
– season w/ ground black peppercorns
– melt another 1-1.5 tbsp unsalted butter on sprouts
– remove from heat & set aside

food styling:
– dish up in a shallow serving bowl
– season w/ ground black peppercorns
– pairs nicely as a side dish w/ pork or chicken

  1. I love this vegetable and simple recipes are just great for me.


  2. I agree, butter makes everything much better! Especially with baking. I always say, Paula Deen knows best. :)


  3. […] brussel sprouts: – check out the previous yumyumyummers recipe for buttery brussel sprouts… […]


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