Brussels Sprouts


March 17, 2011 by Sara Kreidler

Tonight for dinner: braised short ribs in tomato sauce, butternut squash and chorizo risotto, and brussels sprouts. I had never had short ribs before, and they were awesome. They tasted a lot like pot roast, and they fell right off the bone.

I hated brussels sprouts as a kid, but now they’re one of my favorite veggies.  I literally jump up and down and clap when I see them at the farmer’s market.  I know, I’m weird.  The recipe below is very simple; the most important part, in my opinion, is getting a nice light brown, caramel color on the cut side of the sprouts.

Adapted from Simply Recipes


  • 1 pound fresh brussels sprouts
  • 2-3 tablespoons butter
  • Salt and pepper


  1. Rinse the sprouts under cold running water.  Remove any outer leaves that are ragged or browned.
  2. Boil the sprouts for 3 minutes. Drain the sprouts and immediately shock them in a bowl of ice water for about two minutes. Drain and pat dry. Cut the sprouts in half.
  3. Heat butter in a large skillet over a medium flame.  Add the sprouts, season with salt and pepper.  Increase flame to medium high and cook sprout for 2-3 minutes, stirring occasionally, until the sprouts get some caramelized color on them.  Serve hot.

2 thoughts on “Brussels Sprouts

  1. […] first made braised short ribs back in March with brussels sprouts and butternut squash and chorizo […]

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