Saturday, June 30, 2012

Pan-browned Brussels sprouts

The Brussels sprout is a terribly underrated food. In America, we are taught as children to hate the tiny cabbages for absolutely no reason other than the television telling us that they are bad, but the Brussels sprout is really a wonderfully versatile vegetable. Here is a recipe for pan-browned Brussels sprouts with toasted garlic and sesame butter. I made these last night, and they are delicious.

What you'll need:

1/2 lb fresh Brussels sprouts
1 and 1/2 tablespoon butter
2 large cloves of garlic, chopped
1 tablespoon olive oil
Sesame seeds

What you do:

Step 1: Rinse and trim* Brussels sprouts. Cut sprouts in half lengthwise. 

Step 2: Melt 1 tablespoon butter in heavy, 10-inch pan over medium heat. Add olive oil.

Step 3: Add garlic, heat until golden brown. Or accidentally leave it on too long and make tiny garlic hash browns like I did.

Step 4: Remove garlic from pan with a slotted spoon. Set aside in a small bowl.

Step 5: Reduce to low heat. Add Brussels sprouts, cut side down, in a single layer. Sprinkle with sesame seeds and salt to taste. Cook uncovered for fifteen minutes, or until sprouts are tender. Do not flip sprouts.

Step 6: Remove sprouts from pan, place on paper towel to absorb excess oil. 

Step 7: Melt remaining butter in pan, increase to moderate heat. Return garlic to pan and add additional sesame seeds. Saute for approximately one minute. 

Step 8: Arrange sprouts face up on serving plate. Spoon garlic mixture over sprouts and serve immediately.

* I recommend always cooking with fresh Brussels sprouts. Fresh sprouts need to be trimmed, however, but doing so is easy. Simply cut off the hard portion of the stem at the bottom, remove any yellowed or withered outer leaves, and they're ready to go.


  1. This looks delicious! Thanks for sharing!

  2. I am not a fan of Brussels sprouts. I know - so cliche. But I can respect you for following this recipe and having it come out well. I lack basic cooking ability and you really seem to know what you're doing. The photo is very catching.

  3. Well, the primary reason that a lot of people don't like them (besides childhood conditioning) is that they tend to develop a strong, sulfuric taste when overcooked. And Brussels sprouts are fairly easy to overcook if you're not careful, so finding yourself faced with eating stinky sprouts is an unfortunately common experience for a lot of people.

    The trick to good Brussels sprouts is to buy them as fresh as possible and cook them just long enough to make them tender. I overcooked the first few batches that I ever made, but once you get the hang of sort of "sensing" when they are done, they're a cinch to cook.

  4. yummy. Makes me wanna try! I'm on a cooking healthy spree and this looks delicious. I'll pick up ze ingredients my next visit to the grocery store.

    Bella Lucia

    1. Glad to hear it. I hope that you enjoy the recipe.