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 this lovely little green.
How could you not love anything that is made with browned butter?
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 tastebuds!
First you clean 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.
Add the breadcrumbs and lightly brown them. Season with salt & pepper and toss in the cooked Brussels sprouts to evenly coat them. Done!
We usually have these Brussels sprouts as a side with any kind of protein and often some form of potatoes as the starch (very German much?)
But I could totally see these heavenly “rose cabbages” (the literal German translation) as a warm topping for a salad as well.
- 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.