I love brussels sprouts and this is an easy way to cook them and make them look a little gourmet. Browned butter adds a ton of flavor to any dish, and is a perfect match with the garlic and brussels sprouts. I have made this a few times for dinner parties and even people that don’t usually enjoy the delectable baby cabbages liked this dish. This would also make the perfect side dish for Thanksgiving and it doesn't take up any room in the oven.
Brussels Sprouts with Browned Butter and Garlic
1 Stick Unsalted Butter
2 Pounds Brussels Sprouts
3 Cloves Garlic, minced
1 Teaspoon Salt
1 Teaspoon Pepper
Wash and trim brussels sprout. Place slicing blade in your food processor and process all brussels sprouts to create thing disks. Heat large sauté pan over medium high heat, add butter and let cook until foam subsides and butter turns golden brown. Add garlic and cook until fragrant, about 20 seconds, then add brussels sprouts, salt and pepper. Continue cooking until brussels sprouts are tender and turn golden brown on the edges.
Brussels Sprouts with Browned Butter and Garlic
1 Stick Unsalted Butter
2 Pounds Brussels Sprouts
3 Cloves Garlic, minced
1 Teaspoon Salt
1 Teaspoon Pepper
Wash and trim brussels sprout. Place slicing blade in your food processor and process all brussels sprouts to create thing disks. Heat large sauté pan over medium high heat, add butter and let cook until foam subsides and butter turns golden brown. Add garlic and cook until fragrant, about 20 seconds, then add brussels sprouts, salt and pepper. Continue cooking until brussels sprouts are tender and turn golden brown on the edges.
I leave out the garlic, cook them until they are almost blackened, then grate fresh parmesan on them, along with salt & pepper. To die for!!!
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