Brussels Sprouts With Brown Butter And Sage Recipes

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BRUSSELS SPROUTS WITH BROWN BUTTER AND SAGE



Brussels Sprouts With Brown Butter and Sage image

Make and share this Brussels Sprouts With Brown Butter and Sage recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs fresh Brussels sprouts, trimmed and halved (40 to 50 sprouts)
3 tablespoons butter
1/4 cup coarsely chopped sage leaf (6 to 8 leaves)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

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.

BROWN BUTTER SAUTEED BRUSSELS SPROUTS



Brown Butter Sauteed Brussels Sprouts image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds Brussels sprouts, cored and leaves removed
1 gallon salted boiling water
3 tablespoons butter
1 tablespoon caraway seeds
Pinch cracked black pepper
Pinch salt
1/2 lemon, juiced

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.

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.

BROWN-BUTTER BRUSSELS SPROUTS



Brown-Butter Brussels Sprouts image

Enjoy tasty Brown-Butter Brussels Sprouts in just 30 minutes! Create a simple Christmas dinner side dish with our Brown-Butter Brussels Sprouts recipe.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 4

1-1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1/4 cup butter
1/2 cup sliced almonds
3 Tbsp. KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

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

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER



Crisp Gnocchi With Brussels Sprouts and Brown Butter image

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Steps:

  • Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
  • In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
  • In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

BRUSSELS SPROUTS IN BROWN BUTTER



Brussels Sprouts In Brown Butter image

Provided by Florence Fabricant

Categories     side dish

Time 25m

Yield 8 servings

Number Of Ingredients 4

2 pints Brussels sprouts
2 tablespoons unsalted butter
1 tablespoon sherry vinegar, or balsamic or red-wine vinegar
Salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams

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