Brussels sprouts have a bad rap, and I really don’t know why. Don’t let the movies and television shows trick you like they tricked me. Is it because everyone else is making them without butter? Here is what I think. The first time you make them, use a lot of butter. Next time, cut back a little, and next time cut back a little more. There are some things in life that you need to warm up too, and brussels sprouts might be one of them.
Also it was during the writing of this post that I realized it is brussels sprouts, not brussel sprouts like I always thought.
About 20 small brussels sprouts
2 tablespoons of butter
Splash of vegetable stock
Wash the sprouts. I dunk them in a bowl of water and kind of swish them around (oh let’s be honest, sometimes I don’t even wash them at all if they look mostly clean). Cut off the ends, and then quarter them (or halve them if they’re really small). I like to loosen the outer leaves because loose outer leaves turn crispy and brown as they soak up the butter and I think that’s the most delicious part of the dish.
On medium heat melt the butter in a skillet (any old pan could work, but I think a cast iron skillet gives the best flavor) and add a splash of stock. Toss in the brussels sprouts and give the pan a good shake to try to get as many sitting flat side down as possible. You also want them to be in a single layer, because that means more of them come in contact with the butter+pan and get all sorts of carmelized and delicious. Spinkle salt over the top, and cover with a lid.
Let the sprouts sit in the pan undisturbed for as long as possible without burning them, about 5 minutes. I like to let them get really brown, although TH doesn’t like this. Give the pan a good shake to shift the sprouts a bit and brown the other sides.
Serve immediately, they’re best when warm.