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Brussels Sprouts With Brown Butter and Sage

Brussels Sprouts With Brown Butter and Sage
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Serves 8-10| Hands-On Time: | Total Time:



  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.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 88Calories From Fat 47%
  • Calcium 55mg
  • Carbohydrate 10g
  • Cholesterol 11mg
  • Fat 5g
  • Fiber 4g
  • Iron 2mg
  • Protein 4mg
  • Sat Fat 3g
  • Sodium 169mg
What does this mean? See Nutrition 101 .

Quick Tip

Green beans in a bowl of ice cubes
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.