Leaves Of Brussels Sprouts In Browned Butter Recipes

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BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons 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.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD



Brussels Sprouts with Brown Butter and Grain Mustard image

This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.

Provided by Food Network

Categories     side-dish

Yield Serves 8

Number Of Ingredients 5

2 pounds Brussels sprouts
1/4 cup butter
3 heaping tablespoons of whole grain mustard
2 tablespoons banyuls vinegar, red wine vinegar can substitute
1/4 cup roughly chopped flat leaf parsley

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.

FETTUCCINE WITH BRUSSELS SPROUTS LEAVES, BROWN BUTTER, AND TOASTED WALNUTS



Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts image

Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout and gently ease apart all the leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 teaspoon coarse salt, plus more for cooking water
16 ounces fettuccine
1/2 cup (1 stick) plus 3 tablespoons unsalted butter
2 ounces walnuts
1 medium red onion, sliced into thin wedges
2 teaspoons garlic
1 pound brussels sprouts, leaves separated
1/4 teaspoon freshly ground pepper
1/2 teaspoon sage, finely chopped
1/4 teaspoon thyme, finely chopped
Freshly grated Parmesan cheese, for serving

Steps:

  • Preheat oven to 350 degrees. Bring a large saucepan of water to a boil; add salt. Add pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.
  • Spread walnuts on a baking sheet, place in oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place 1/2 cup butter in a small saucepan over medium-high heat. Cook until butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding solids, into a glass measuring cup or a small bowl, and set aside.
  • Heat remaining 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, and cook until they start to soften, about 2 minutes. Add sprouts leaves, sprinkle with salt, pepper, and herbs, and continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet, and drizzle with brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.

BRUSSELS SPROUT LEAVES IN BROWN BUTTER



Brussels Sprout Leaves in Brown Butter image

Browning butter is one of the fastest, simplest ways of creating deep, satisfying flavor. Removing the leaves from Brussels sprouts allows them to cook quickly and evenly, avoiding the overcooking and resulting mushiness that many associate with the vegetable.

Yield serves 2

Number Of Ingredients 3

1 pound Brussels sprouts
3 tablespoons unsalted butter
Kosher salt

Steps:

  • With a sharp paring knife, trim the Brussels sprouts and cut out a deep V-shaped notch in the bottom of each one. Peel the leaves from each one, leaving the small core whole if it doesn't easily separate.
  • Heat a large skillet over medium-low heat and add the butter, swirling it while it slowly cooks and becomes fragrant and light brown, about 2 minutes. Add the leaves, season with salt, and toss to combine. Raise the heat to medium-high, cover the pan, and don't move it until the leaves wilt, 1 to 2 minutes. If none of the leaves have browned yet, uncover the pan, raise the heat to high, and cook, tossing, until the leaves are crisp-tender, have turned bright green, and many are lightly caramelized. Season again if necessary before serving.

LEAVES OF BRUSSELS SPROUTS IN BROWNED BUTTER



Leaves of Brussels Sprouts in Browned Butter image

My kids will go nuts when they see fresh brussels sprouts at the grocery store...we just can't leave without them. A very perplexed woman asked me how I prepared them to make them kid-friendly and equally perplexed, I recited this recipe to her. I came to hunt for this recipe and I've seen some similar ones, but not quite the one we use around here. Preparation is a tad time-consuming, but well worth the effort in my mind. I think that coring the brussels sprouts helps to take the bitterness away. In any case, it's the way that my kids will eat pounds of these on Thanksgiving weekend. You can add herbs and spices, but we love the simplicity of this dish! (You may think that these will taste no different than some sauteed cabbage, but they really are wonderful. These little jewels are so sweet that it's no surprise that kids will love them.)

Provided by Akikobay

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout, fresh
1 small onion, sliced very very thin
1/4 cup butter, unsalted
salt, to taste
pepper, to taste

Steps:

  • 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.

Nutrition Facts : Calories 149.6, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 125.8, Carbohydrate 9.7, Fiber 3.2, Sugar 2.7, Protein 3.2

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