Imagine a side dish so irresistible that even veggie-skeptics will be begging for seconds. These Brown Butter Brussels Sprouts are not your grandmother's bland, boiled vegetables - they're a culinary masterpiece that transforms humble sprouts into a golden, crispy delicacy bursting with rich, nutty flavors. With just a few simple ingredients and a clever cooking technique, you'll create a restaurant-worthy side that elevates any meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring they are clean and uniform in size.
- Pat the halved Brussels sprouts completely dry using clean kitchen towels or paper towels. Removing excess moisture is crucial for achieving a crispy, golden-brown exterior.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow the pan to get hot before adding the butter.
- Add butter to the hot pan and let it melt, swirling occasionally. Watch carefully as the butter begins to foam and then turn a golden brown color, releasing a nutty, rich aroma. This process typically takes 3-4 minutes.
- Carefully place the Brussels sprouts cut-side down in a single layer in the brown butter. Avoid overcrowding the pan to ensure proper caramelization.
- Cook the Brussels sprouts without moving them for 5-7 minutes, allowing them to develop a deep golden-brown crust on the cut side.
- Add minced garlic to the pan and gently toss the Brussels sprouts, cooking for an additional 2-3 minutes until the garlic is fragrant and lightly golden.
- Season generously with salt and freshly ground black pepper, tossing to ensure even distribution of seasoning.
- Remove from heat and transfer to a serving platter, ensuring the Brussels sprouts are coated with the flavorful brown butter.
- Serve immediately while hot, allowing the crispy exterior and nutty brown butter to showcase the sprouts' delicious caramelized flavor.
Tips
- Moisture is the Enemy: Ensure your Brussels sprouts are thoroughly dried before cooking. Excess water prevents proper caramelization and crispy edges.
- Use a Heavy-Bottomed Pan: Cast-iron skillets or thick-bottomed pans distribute heat evenly and help achieve that perfect golden-brown crust.
- Don't Overcrowd the Pan: Cook Brussels sprouts in a single layer to guarantee maximum crispiness. If needed, cook in batches.
- Watch Your Butter Carefully: Brown butter can quickly go from golden and nutty to burnt. Keep a close eye and remove from heat as soon as it turns a rich amber color.
- Season Generously: Don't be shy with salt and pepper - they enhance the sprouts' natural flavors and complement the brown butter beautifully.
- Serve Immediately: These Brussels sprouts are best enjoyed hot, right after cooking, when they're at peak crispiness and flavor.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 10g
Protein: 4g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
