Brussels Sprouts with Brown Butter and Sage

Brussels Sprouts with Brown Butter and Sage
Photo by John Kernick

Ingredients

  • 2 pounds fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
  • 2 pounds fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons butter
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons butter
  • + 3 more ingredients
    • ¼ cup coarsely chopped sage leaves (6 to 8 leaves)
    • 1 teaspoon kosher salt
    • ¼ cup coarsely chopped sage leaves (6 to 8 leaves)

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 fr...

View full recipe at My Recipes

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