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!
I’ll confess, I’ve never been a fan of brussel sprouts, but oh boy I think I could eat these for DAYS! Looks wonderful! 🙂
I understand they’re an acquired taste for some but I hope you give these a chance. So yummy! Thanks, Sam!
First of all, if you texted me, my answer would have been, “<3 All Day, Everyday!" I loooove brussels, but I understand the house divided… my own mother hates them (<– crazy right?) Anyways, these brussels I would devour this in five seconds flat! LOVE the carmalization! And the browned butter is an obvious YAAAHHHSS! These are perfect, Annie! Honestly, I want a big bowl of these for lunch! Pinned! Cheers, my dear! XO
People just need to give them a chance! Yes, I’m yelling! But I’ll calm down now. So so good! Thanks, friend! 🙂
Caramelizing Brussels Sprouts turns them into little delicious morsels but adding that browned butter drizzle makes them over the top decadent! I don’t think I’d wanna share these!
Hahaha! I know…hubby came home and said – wait – where’d they all go? Too easy to nibble away on these delicious morsels. Thanks, friend!
That’s a tough one, with the house divided… I would be the heart and hand raised emoji! Love these versatile little bundles, Annie and the brown butter takes these over the top!! You know I’ll be eating BS for days as they are coming in from the farms around here… Thank you for your inspiration my dear!
Oh yessss – I actually picked mine up at the Boston Public Market while visiting last weekend. So happy this has offered some inspiration! Thanks, my dear! 🙂
We are a house forever divided at dinnertime. With all the picky kids and a picky husband, I can never make anyone happy. So I’ve decided just to make what I want and let them deal. These brussels sprouts are heaven. Browned butter makes me happy!
Hahahah! I like the way you roll, Mir! Who knows – these crispy brussels sprouts just might do the trick! Thanks, friend!
I’m totally in the yes to Brussels camp – but only if they are roasted or sautéed. Never steamed – once Chris microwave steamed some when I wasn’t home. I nearly passed out when I walked in and thought one of the dogs got sick! LOL! Anyway – I love the browned butter on yours!
Hahaha! Oh man – I can imagine the scene! Roasted to a crisp is the only way to go! Thanks, dear!
Annie, I know how you feel! Whenever it comes to veggies period, we are a house divided and it’s usually my husband on one end by himself! 😛 I LOVE these caramelized brussels sprouts!!!! and the brown butter drizzle!!! oh my gawd!!!!
Oh yeah – you know what I’m talking about! Thanks, my dear!! 🙂
These brussel sprouts certainly make a beautiful dish! I’ve never been a big fan, but then again, it’s been a number of years and as you stated…our tastes do change. I might just have to give this dish a try!
It might be worth one more try, prepared this way…Thanks, Kathy!
We were on the same wavelength today! These look outstanding, love the caramelized edges. But the browned butter is a fantastic idea! It took me a while to like these and now I’m sold, but roasted, NOT steamed for me!
I am 100% with you! Roasted all the way!! Thanks, my friend! 🙂
I will eat brussels sprouts any way you decide to make them, Annie. 🙂 These look so good I could easily polish them off by myself — brown butter is a huge favorite of mine, and the caramelization on the sprouts looks out of this world! Pinned to try!
Awh! Thanks, dear! The crispier the better, I say! And thanks for the pin! 🙂
Now this is how to do Brussels sprouts! Loving the use of browned butter. Yum! Take care. ?
Thanks so much, Stacey! 🙂
I’m a big brussels sprouts fan, Annie. Love how simple and delicious this looks – and the browned butter drizzle is perfect. Pinning for Thanksgiving!
Awh! I love that! Thanks, my dear! 🙂 Enjoy!!
Lol I love that you included the kids text messages 🙂 And that picture of the sun hitting them and showing off that gorgeous salt is so Tuscan!!! Love it!!!
Hahha! I couldn’t resist! They wrote my post… 🙂 Thanks, dear!
I swear brown butter makes everything better! so good!
It does indeed! 🙂
For years we’ve avoided Brussel sprouts like the plague! Now we can’t get enough of them. Your recipe sounds fantastic for Christmas.
I’m hoping my son comes around like your family did! They’re just so scrumptious! Thanks, dear!
I’m in the brussels sprouts lovers camp! These look perfect! Can’t wait to try them!
Yes! We need as many in our camp as we can get! Thanks, friend!
These definitely look like Brussel sprouts that nobody would ever turn down. I could eat these like candy!
I hear you…when my hubby got home he was like, where’d they go?! hahaha! Thanks, friend!
My husband doesn’t like brussels sprouts either. I know I could convince him, but I think he just has it stuck in his head now… I need to try this version out!
Try this out! Make sure to get them nice and crispy! Good luck! 🙂
Annie I love love brussel sprouts and guess what I got some in my fridge so totally doing these for dinner tonight!
That is happiness! Enjoy, my friend! 🙂
I’ve never had caramelized brussels sprouts before, but I think this might be my new favorite way to eat them! Love the browned butter drizzle, Annie. Sounds like the perfect touch!
I think you’ll love it, Gayle!