Brussels Sprout Leaves In Brown Butter Recipes

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.

CRISP BRUSSELS SPROUT LEAVES

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

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

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 SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD

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.

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.

LEAVES OF BRUSSELS SPROUTS IN BROWNED BUTTER

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.

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 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.

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

Steps:

• Preheat the oven to 350°F. Bring a large saucepan of water to a boil; add salt. Add the 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 the walnuts on a baking sheet, place in the 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 the butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.
• Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and garlic, and cook until they start to soften, about 2 minutes. Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes. Add the pasta to the skillet, and drizzle with the 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 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 SPROUT LEAVES IN BROWN BUTTER

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.