Brown Butter Brussels Sprouts Food

BROWN-BUTTER BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
• Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
• Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.

BRUSSELS SPROUTS WITH BROWNED 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.

BROWN BUTTER SAUTEED BRUSSELS SPROUTS

Steps:

• In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
• In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
• Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

BROWN BUTTER ALMOND BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts in microwave safe dish and cover. Microwave on HIGH 7 minutes; stir halfway through cooking. Heat the butter in a fry pan until it turns nut brown. Add the almonds and toss to brown. Stir in extract. Add the Brussels sprouts, season with salt and pepper and toss. Cook for another 2 minutes. Garnish with chives and serve hot.

PAN-BROWNED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
• With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. santa clara, utah

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.

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.