Best 7 Brussels Sprouts With Brown Butter And Sage Recipes

BRUSSELS SPROUTS WITH BROWN BUTTER AND SAGE

Steps:

• In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
• In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it.
• Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper.
• Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm.

BROWN BUTTER SAUTEED BRUSSELS SPROUTS

Steps:

• In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
• In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
• Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD

Steps:

• Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
• To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.

BROWN-BUTTER BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
• Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
• Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.

BRUSSELS SPROUTS WITH BROWNED BUTTER

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER

Steps:

• Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
• In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
• In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

BRUSSELS SPROUTS IN BROWN BUTTER

Steps:

• Trim the Brussels sprouts and cut an X into the base of each.
• Steam the Brussels sprouts for 10 minutes. Remove from heat.
• Melt butter in a large skillet and cook until it turns nut-brown in color.
• Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.