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The Best Brussels Sprouts Recipe Ever

February 22, 2012 by Kiersi

I’m stuck in a parallel universe of publishing contracts and masterminding the next sequence of events in my new fantasy YA novel, so I decided to break out of the mold a bit today and tell you how to make some seriously kick-ass Brussels sprouts. Note: Do not try this recipe if you are my mom and hate butter. Or if you are vegan. Because a lot of butter is involved.

Okay, now that that’s out of the way, let’s get started.

The Best Brussels Sprouts Recipe Ever

Brussels sprouts

Brought to you by Chef Kiersi

What you need:

– Brussels sprouts (the smaller ones are usually tastier in this recipe)

– Butter

– Salt and pepper

What to do:

1. Wash the Brussels sprouts gently. Peel off any dead or loose leaves.

2. Take a fry pan or sauté pan and add water until it is about 1/2 inch deep. Salt the water.

3. Add the Brussels sprouts (pour out any excess water, so the depth is still 1/2 inch) and let them boil over high heat.

4. When all the water has evaporated, transfer the sprouts to a bowl of ice water. Take them out after a minute and slice them in half (top to bottom, not lateral).

5. Add butter to the sauté pan; the amount depends on the number of Brussels sprouts you’re cooking. I made enough sprouts for two people–about 8 or 9 whole sprouts total–and used 2 tbsp of butter. You want a lot of butter. If you’re cooking for a family, try 4 or 5 tbsp of butter. The more the better.

6. Let the butter melt a little and then drop in the halved sprouts. Add salt and some pepper (more salt than pepper for the right flavor). Cook on medium high heat.

7. Your butter’s going to bubble like crazy for a while. Just keep the sprouts turning so they absorb it. Once the butter level has gone down in the pan, let the sprouts cook against the pan. They’ll turn black in places–you want that! It is SO delicious! I probably did 1 minute, then stirred, then another minute, about five or six times before they were done. If you like the natural taste of sprouts (and you like their kind of odd flavor), cook less; if you want more tasty, dark pieces, cook longer.

And voila! The best Brussels sprouts you’ve ever had!

Edit: My friend Andrew says putting some bullion in with the sprouts when they’re steaming really adds flavor. I also tried this recipe again with tons of garlic and it was even more awesome!


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