Best 5 Buttered Brussels Sprouts Recipes

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
• While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
• Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

BUTTERED BRUSSELS SPROUTS

Steps:

• Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.

TRUFFLED BUTTERED BRUSSELS SPROUTS

Steps:

• Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste.

BUTTERED BRUSSELS SPROUTS

Steps:

• Cut off the bottom of each sprout. Cut a cross in the bottom of each sprout.
• Put the sprouts in a saucepan and add cold water to cover and salt. Bring to the boil and let cook until tender, about 5 minutes. Drain thoroughly in a sieve.
• Heat the butter in a skillet and add the onion. Cook, stirring, until wilted. Add the sprouts and the cloves. Cook, stirring gently and shaking the skillet, about 1 minute.

LEMON INFUSED BUTTERED BRUSSELS SPROUTS W/ CRISP PEPPERED BACON

Steps:

• Slice the bottoms off the sprouts and remove the outer layers.
• Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
• Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
• Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
• When the sprouts are cooked, drain and place in a serving bowl.
• Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
• NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.