Brussels Sprouts You’ll Want To Eat

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.

Brussels Sprouts

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.


17 thoughts on “Brussels Sprouts You’ll Want To Eat

  1. These are my favorite veggie! I love how they get cripsy. I use olive oil instead of butter. Our trick is to make sure you cook them on a low heat for a while so they cook all the way through.

  2. For me, it’s all about roasting them, no butter OR oil necessary. I halve them, spread them out on a baking pan, and sprinkle with a little kosher salt and lots of freshly ground pepper. Roast at 375 for ~30 minutes, until they just start to get crispy. Best way I’ve ever eaten brussels sprouts, and so incredibly healthy since there is no extra fat. If I’m serving them to company, I whisk together a little red wine vinegar, dijon mustard, and a teaspoon of maple syrup and stir in the sprouts.

    OnceandAgain Reply:

    Totally agree that roasting them is the way to go, especially if you’re trying to win over Brussels sprouts-haters. My favorite recipe:

    Sam Reply:

    I looove roasting them too, and usually follow Ina Garten’s recipe (roasted at 400 for 35 min with some olive oil and a ton of salt, popcorn style). But the last few times I’ve made them they’ve turned out mushy in the middle and I don’t know why – so annoying! Don’t know if my sprouts are just too big and are being undercooked or overcooked. Will have to try the butter way.

  3. I blanch them then roast with walnuts, scallions and olive oil. After roasting I toss with balsamic vinegar.

  4. I am obsessed with brussels sprouts! I roast them in extra virgin olive oil with whole cloves of garlic and lots of flaked sea salt.

    They also taste great made into a salad of sorts with homemade mayonnaise and lemon juice. Kind of like a low carb potato salad, only green!


  5. I love Brussels sprouts! Some peope don’t like them because of genetics – some of the population are “tasters” and precieve the taste of some compounds differently (much more bitter) –
    Brassica plants contain a related compound, so to some people they taste very bitter. I think this is why they get a bad press.

  6. Brussels sprouts are SO GOOD. I find that I like the small, young Brussels sprouts the best – they are sweeter than the bigger ones, and I don’t think they are quite as “Brussels sprout-y” tasting either.

    Carmelization is totally the trick – like you, I love them brown and crispy and delicious. YUM!

  7. Ooooh yum! These look so delicious. I usually roast them with olive oil, salt, and pepper, but I’m going to try this way next time!

  8. I used to love eating Brussels sprouts at my grandmother’s house when I was little–I wish I’d paid attention to how she made them because I rarely come across them prepared a way I like them :p I picked some up, though, enough to try this way and roasting and we’ll see how the family likes them =)

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