Brussels Sprouts With Brown Butter and Sage

Brussels Sprouts With Brown Butter and Sage
John Kernick

Serves 8-10
preparation
15
minutes
cooking
35
minutes

Ingredients

2
pounds
fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
3
tablespoons
butter
1/4
cup
coarsely chopped sage leaves (6 to 8 leaves)
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. Serve warm or at room temperature.

 

 

Sara Quessenberry
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Calcium 55 mg
  • Carbohydrate 10 g
  • Cholesterol 11 mg
  • Fat 5 g
  • Fiber 4 g
  • Iron 2 mg
  • Protein 4 mg
  • Sat Fat 3 g
  • Sodium 169 mg
What does this mean? See Nutrition 101.