Finally, my first post! I hope you’re as excited as I am. I love Brussels sprouts, but I hate how they’re cooked most of the time. Never, never, never eat Brussels sprouts past February. Out of season sprouts will taste bitter and have a tough and waxy texture. Gross…
This recipe was developed by me as Mr. Montagné did not see fit to include a recipe for this. Enjoy!
Brussels Sprouts with Browned Butter
Serves: 4 Prep Time: 15 minutes Cook Time: 22 minutes Total Time: 37 minutes
1 lb Brussels sprouts – base trimmed and outer leaves removed and rinsed
8 cups of water
1 Tbsp table salt
- Bring 8 cups of water to a rolling boil.
- Add the salt and wait for the water to begin to roll again.
- Drop in all the trimmed Brussels sprouts.
- Boil for at least 5 minutes. You can boil them up to 8 minutes if you prefer the sprouts softer.
- Once the sprouts are bright green and give slightly to the pressure of a fork, use a skimmer to remove the sprouts and place them quickly in a heatproof glass bowl. Cover the bowl with plastic wrap and then with a towel.
4 Tbsp unsalted butter – room temperature – cut into 4 pieces
- In a cold pan set to medium heat, melt the butter slowly.
- Continue to swirl the pan as the milk solids start to bubble.
- Continue swirling, almost constantly. The bubbling will slow and the solids will begin to sink.
- When you see the butter begin to turn a beautiful deep brown and a nutty aroma comes from the pan. You’re done!
- Pull the pan off the heat.
- Quickly, cut the hot sprouts in half, pole-to-pole, with a paring knife.
- Arrange the Brussels sprouts on a plate, cut side up.
- Pour a “healthy” amount of the browned butter over the sprouts.
- Salt to taste with a nice sea salt.
*Note – this is one of the few times that I will tell you to skip the pepper. Brussels sprouts have a subtle sweetness that black pepper masks. If you must pepper, use a white pepper as it has a much softer flavor.
Do you think this recipe works? Let me know your thoughts.