Brusselssproutswithbrownbutterandsage Recipes

STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER

Steps:

• In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
• Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
• Melt butter in a large skillet over medium-high heat.
• Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
• Squeeze the juice from the lemon halves into the pan and add the zest.
• Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.

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.

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.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER

Steps:

• Position rack in bottom third of oven and preheat to 450°F.
• Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
• Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
• Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
• Note: I used quite a bit more butter and added extra hazelnuts.

BRUSSELS SPROUTS WITH BUTTER AND CARAWAY

Steps:

• Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
• Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.