I finally found the perfect way to cook Brussels sprouts! These were SO good, I wish I had made more (I had halved the recipe, since it serves so many)! My 7 year old had seconds! This was a super easy recipe to prepare, and I will be making it again very soon!
Brussels Sprouts with Brown Butter and Sage
(Real Simple, Nov. 2004)
hands on time: 15 min.
total time needed: 35 min.
makes 8-10 servings
2 pounds fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
3 tablespoons butter (use vegan butter and this dish is vegan)
1/4 cup coarsely chopped sage leaves (6 to 8 leaves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it. Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper. Toss to coat in the butter and cook until heated through, 5 to 7 minutes.