We are a house divided…
Dom, Lauren and I have always loved Brussels sprouts. Chelsea’s taste for these adorable mini-cabbage-look-alikes has vacillated; and Nick, wellll, for Nick it’s always been a No.
All the more reason to refine, rethink and rework my idea for what makes a delicious tasting Brussels sprout. So I did my research and conducted a very scientific survey…I texted the kids and asked how they felt about Brussels sprouts [these days]. I mean, a lot can change when you go off to college and beyond…
Here are my findings (in the order I received them).
Nick : No (Followed by the laughing face emoji.)
Lucy : YES (Followed by the A-OK emoji.)
Chels : It’s growing on me!!! Depends on how it’s prepared.. basically I like when all of its natural flavor is masked by either being caramelized or burnt to a crisp.
So there you have it….
A house still divided.
What to do? What to do?
I took a cue from Chels and then went one step further…Caramelized Brussels Sprouts…with Browned Butter Drizzle.
There’s no question that four of the five of us will walk away from the table happy campers – and I’m even willing to bet that all five of us will, but we won’t know until Nick actually tries it.
But come on…tender yet crispy baby cabbages cooked to a candy-like center with outer leaves the texture of chips, then drizzled with butter endowed with the flavor, aroma and color of hazelnuts…
Who wouldn’t devour that?
This recipe will make for a festive and elegant holiday dish, however, it’s simple enough for Wednesday night supper.
And although the kids won’t be home for dinner tonight ~ I promise to keep you posted. This is a dish I’ll surely make when everybody’s home for the holidays…you can expect a full report.
Until then…
Buon Appetito!
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Caramelized Brussels Sprouts with Browned Butter Drizzle
- Category: Side-dish
Ingredients
- 1 lb. Brussels sprouts, cleaned, trimmed, halved
- 2 – 3 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 4 Tbsp. salted butter
- Salt & pepper, to taste
Instructions
- Preheat oven to 425 F.
- Toss the Brussels sprouts with olive oil, salt and pepper.
- Arrange Brussels sprouts on a baking sheet.
- Bake for 20 – 25 minutes, stirring occasionally until center becomes tender and edges become crisp and caramelized.
- Remove from oven. Set aside.
- Meanwhile, in a skillet, over medium high heat, add the butter.
- Once it melts, lower to medium and while stirring gently, continue heating until butter browns and becomes fragrant, about 4 minutes.
- Once the foam begins to dissipate, remove from heat.
- Drizzle browned butter over Brussels sprouts and serve immediately.
- Add more salt and pepper to taste.
Ciao!
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How many servings does your caramelized Brussels sprouts and brown butter recipe have? Trying to figure out if I need to double it. Also, can this be made ahead of time in any way? Thanks!
Hi Christy, This recipe serves 4, comfortably. As far as making ahead – I can’t speak from experience, but I’ve certainly had leftovers that I have reheated and they were fine. My only recommendation is that you wait to make the brown butter the day you’re serving them. Enjoy!
OMG these are SHINING with deliciousness!!!! I heart them oh so very much!!!
Thank you so much, GiGi! I appreciate your kindness! 🙂
This recipe could definitely make some converts! Just beautiful. 🙂
Thank you so much, my friend. 🙂
We are on the same page with browned butter, I think it makes every vegetable taste amazing and these look so good all caramelized to perfection!
I just bought two more stalks…which means …more browned butter! Thanks, friend!
I am definitely on team brussels but sadly the kiddos and the husband are not 🙁 That’s okay though because I totally make up for it by being able to eat copious amounts that even surprises my mom. Carmelizing them is the best way and with the brown butter? Swoon!
Yes! Go Team Brussels Sprouts! I think we’re winning! Caramelized is the only way to enjoy them! Thanks, friend!
So I am definitely team Brussels sprouts… my husband, not so much. We’re hosting Thanksgiving this year and my hubby’s father is notorious for being a very picky eater, so I’m racking my brain coming up with menu. But… he does love Brussels sprouts – so I know I’ll be making those. This recipe is perfect – exactly what I was looking for! Thanks, Annie 🙂
How lovely that you’re hosting Thanksgiving! I hope your father-in-law enjoys the Brussels sprouts! Thanks, my dear! 🙂
These brussels sprouts look awesome! Love that caramelization 🙂
Mm-hmmmm! Good stuff! Thanks, lady! 🙂