Leaves of Brussels Sprouts in Browned Butter
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb Brussels sprout, fresh
- 1 small onion, sliced very very thin
- 1⁄4 cup butter, unsalted
- salt, to taste
- pepper, to taste
directions
- Take the brussels sprouts and rinse them off.
- Cut each brussels sprout in half, cut out the core and separate the leaves as best you can. Discard the core, save the leaves! Some of the leaves will clump together, but if you get most of the leaves separated, it should be fine.
- Rinse the greens again.
- Melt the butter in a skillet and slowly heat until golden brown.
- Add the onions to the skillet and cook until soft, but not completely cooked through.
- Add the brussels sprouts leaves to the skillet and saute until cooked, but not overdone.
- Taste.
- Add salt, pepper, and any spices or herbs to taste.
- Serve warm and watch it disappear.
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Reviews
-
We love to eat them this way too. I find it easier to cut them in half, core and then slice thin. They cook in no time and taste wonderful. You don't have to add onion... just have lots of yummy browned butter ;-) My girlfriend suggested this cooking technique, now I'll never go back to "oven roasting" them. Too bad most people think they need to be cooked whole or halved.
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Believe me, 4 stars is good for brussel sprouts from me. I ate them, I even enjoyed them. I think you're right, Akikobay, the core must be the bitter bit. Also I prefer stir-fried cabbage to boiled cabbage. This achieves the same thing. I had these brussel sprouts with plain rice and a lovely steak with rosemary butter. Very simple but great flavours together.
RECIPE SUBMITTED BY
Akikobay
United States