I am taking a little break to spend time with my family + brand new (and oh so delicious) baby girl. For the meantime I have prepared a few recipes ahead of time. I have always loved Brussels sprouts! If you are on the fence about them, I am certain this recipe is all the convincing you need.
I actually should have named this post “The best way you’ll ever eat Brussels Sprouts!!”
Do you remember this Brussels Sprouts Sweet Potato Hash? Back then I told you how I grew up loving Brussels sprouts (unlike most kids apparently). And I can only explain this fact by the way my mom would serve these lovely little greens.
And again, if you’re not too sure about Brussels Sprout, I can’t encourage you enough just to give them a go, especially with this recipe! Just try to tell yourself, you must try everything at least once!
How could you not love anything that is made with browned butter? I am telling you, not only will the browned butter in this recipe be totally delicious and blow your mind but so will the brussels sprouts! And the combination of the two…uh…it’s just too much! Have I mentioned you must try it?
Today I am sharing with you exactly this way of preparing Brussels sprouts with a browned butter breadcrumb coating. It’s pretty straight forward but results in an amazing experience for your taste buds!
First, you should wash the Brussels sprouts and steam-boil them in not too much salt water until softened. Then, you prepare the coating by melting butter in a large pan until it starts bubbling, foaming and gets a nutty aroma.
At this point, you’ll want to add the breadcrumbs and lightly brown them. Season with salt & pepper and toss in the cooked Brussels sprouts to evenly coat them. With that, you’re done! See, I told you it was super easy!
We usually have these Brussels sprouts as a side with any kind of protein and often some form of potatoes as the starch (German much?). Although you don’t have to make your meal as German as ours, this is a great side to any dinner. It’s healthy, delicious and perfect for creating a balanced meal for any night of the week!
But I could totally see these heavenly “rose cabbages” (the literal German translation) as a warm topping for a salad as well. There are simple so many options when it comes to how you could eat these Brussels Sprouts. If you’re the type of person who have always loved these little veggies, you’ll even love them all by themselves! It’s a great snack or addition to a full meal!
If you gave this veggie recipe a whirl, please reach out and tell me how it went! I always love feedback from my readers. Additionally, what did you eat the brussels sprouts with and why did you choose that combination? Send any and all comments, feedback or pictures!
Brussels Sprouts with Browned Butter Breadcrumb Coating
- 4 cups 400 g Brussels sprouts
- 2 tablespoons 25 g butter
- 2 tablespoons breadcrumbs
Wash the Brussels sprouts and trim the ends. Remove any wilted leaves.
Bring about 3 cups of water to a boil in a saucepan. Add 1 teaspoon of salt and Brussel sprouts. Return to a boil, then lower heat and cook for 15-17 minutes. Drain cooked Brussels sprouts.
In a skillet melt the butter. Once it starts bubbling, add the breadcrumbs and cook until lightly browned (not too dark).
Stir the cooked Brussels sprouts into the browned butter breadcrumbs. Season to taste and serve right away.