Brussels Sprouts in Garlic Butter Recipe
Introduction
Brussels sprouts are a versatile and nutritious vegetable that can be transformed into a delicious side dish with the right ingredients and techniques. This recipe for Brussels Sprouts in Garlic Butter is a perfect blend of savory, buttery, and garlicky flavors that will make even the most skeptical eaters fall in love with this often-misunderstood vegetable. The dish is relatively simple to prepare but requires attention to detail to ensure that the Brussels sprouts are cooked to perfection—crispy on the outside and tender on the inside.
This recipe is designed to serve 4-6 people as a side dish and takes approximately 45 minutes from start to finish. The key to success lies in the preparation of the Brussels sprouts, the quality of the ingredients, and the careful control of cooking time and temperature.
Ingredients
Main Ingredients:
- 1.5 pounds (680 grams) Brussels sprouts – Fresh, firm, and bright green. Avoid sprouts with yellowing leaves or a strong odor.
- 4 tablespoons (56 grams) unsalted butter – High-quality butter is essential for the best flavor.
- 4 cloves garlic – Freshly minced for maximum flavor.
- 2 tablespoons olive oil – Extra virgin olive oil adds a rich depth to the dish.
- 1 teaspoon salt – Adjust to taste.
- 1/2 teaspoon black pepper – Freshly ground for the best flavor.
- 1/4 teaspoon red pepper flakes (optional) – Adds a subtle heat for those who enjoy a bit of spice.
- 1 tablespoon lemon juice – Freshly squeezed for a bright, tangy finish.
- 1/4 cup grated Parmesan cheese (optional) – Adds a savory, nutty flavor.
Optional Garnishes:
- 2 tablespoons chopped fresh parsley – For a pop of color and freshness.
- 1 tablespoon toasted pine nuts or slivered almonds – Adds a delightful crunch.
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Large skillet or frying pan (preferably oven-safe)
- Baking sheet (if roasting)
- Tongs or a spatula
- Measuring spoons and cups
- Microplane or grater (for Parmesan cheese)
- Aluminum foil (optional)
Preparation
Step 1: Preparing the Brussels Sprouts
- Trim and Clean: Start by trimming the stem ends of the Brussels sprouts and removing any loose or discolored outer leaves. Rinse them thoroughly under cold water to remove any dirt or debris.
- Halve or Quarter: Depending on the size of the sprouts, cut them in half or quarters. Smaller sprouts can be left whole if desired. Ensure that the pieces are relatively uniform in size for even cooking.
- Dry Thoroughly: Pat the Brussels sprouts dry with a clean kitchen towel or paper towels. Excess moisture can prevent them from browning properly.
Step 2: Preparing the Garlic Butter
- Mince the Garlic: Peel and finely mince the garlic cloves. Set aside.
- Combine Butter and Olive Oil: In a small bowl, combine the unsalted butter and olive oil. This mixture will help prevent the butter from burning during cooking while adding richness to the dish.
Cooking Instructions
Step 3: Searing the Brussels Sprouts
- Preheat the Skillet: Place a large skillet or frying pan over medium-high heat. Allow it to heat up for 2-3 minutes until it’s hot but not smoking.
- Add the Oil and Butter Mixture: Add the combined butter and olive oil to the skillet. Swirl the pan to coat the bottom evenly.
- Sear the Brussels Sprouts: Carefully place the Brussels sprouts in the skillet, cut side down. Arrange them in a single layer to ensure even cooking. Do not overcrowd the pan; work in batches if necessary.
- Cook Until Golden Brown: Allow the sprouts to cook undisturbed for 4-5 minutes, or until the cut sides are golden brown and caramelized. Use tongs to flip them and cook for an additional 3-4 minutes on the other side.
- Season: Sprinkle the salt, black pepper, and red pepper flakes (if using) over the sprouts. Toss to coat evenly.
Step 4: Adding the Garlic
- Reduce Heat: Lower the heat to medium to prevent the garlic from burning.
- Add the Garlic: Add the minced garlic to the skillet, distributing it evenly. Stir gently to combine, ensuring the garlic is well incorporated with the Brussels sprouts.
- Cook Until Fragrant: Cook for an additional 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to overcook the garlic, as it can become bitter.
Step 5: Finishing Touches
- Deglaze with Lemon Juice: Drizzle the freshly squeezed lemon juice over the Brussels sprouts. Use a spatula to scrape up any browned bits from the bottom of the pan, as these add incredible flavor.
- Optional Cheese: If using Parmesan cheese, sprinkle it over the sprouts and toss to combine. The residual heat will melt the cheese slightly, creating a creamy coating.
- Garnish: Transfer the Brussels sprouts to a serving dish and garnish with chopped fresh parsley and toasted pine nuts or slivered almonds, if desired.
Alternative Cooking Method: Roasting
If you prefer a hands-off approach, you can roast the Brussels sprouts in the oven. Here’s how:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: Follow the same trimming and halving instructions as above.
- Toss with Oil and Seasonings: In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes.
- Arrange on a Baking Sheet: Spread the sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Roast: Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the sprouts are tender and caramelized.
- Add Garlic Butter: In the last 5 minutes of roasting, melt the butter in a small saucepan, add the minced garlic, and cook until fragrant. Drizzle the garlic butter over the roasted sprouts and toss to coat.
- Finish with Lemon and Cheese: Add lemon juice and Parmesan cheese (if using) before serving.
Notes and Tips
- Choosing Brussels Sprouts: Look for sprouts that are small to medium in size, as they tend to be sweeter and more tender. Larger sprouts can be tougher and more bitter.
- Avoid Overcooking: Overcooked Brussels sprouts can become mushy and develop a strong, unpleasant flavor. Keep an eye on them during cooking to ensure they retain a slight bite.
- Customize the Flavor: Feel free to experiment with additional seasonings, such as smoked paprika, balsamic vinegar, or honey, to suit your taste preferences.
- Make Ahead: You can trim and halve the Brussels sprouts up to a day in advance. Store them in an airtight container in the refrigerator until ready to use.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
- Serving Suggestions: This dish pairs well with roasted meats, grilled chicken, or as part of a vegetarian feast. It’s also a great addition to holiday menus.
Conclusion
Brussels Sprouts in Garlic Butter is a dish that elevates a humble vegetable to new heights. The combination of caramelized edges, tender centers, and the rich, savory flavors of garlic and butter makes this recipe a standout side dish. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Enjoy
