Brussels Sprouts with Brown Butter
Chef: Emily Sarlatte
Time: 30-40 min
Serves: 4 people
Tips: To clean Brussels sprouts, pull off and discard any damaged or yellowed outer leaves, trim the stems, soak in cold water and drain. Cut the Brussels sprouts as desired for each recipe. Be mindful to not overcook the Brussels sprouts; just cook only until crisp and tender because they can develop a sulfur smell that can be very unpleasant when overcooked (one of the reasons many people are turned off by them to begin with!)
4 cups Brussels sprouts leaves (cut off the stems and pull apart leaves, like pulling part cabbage leaves, but smaller)
1/4 cup dried cranberries
2 Tbsp toasted pistachio nuts, rough chopped
2 Jamon Serrano slices, cut thin
1 Tbsp olive oil
2 Lemon wedges
Balsamic Brown Butter:
1/2 pound unsalted butter
2 Tbsp balsamic vinegar
1/2 Tbsp dijon mustard
1/2 Tbsp honey
Salt and pepper to taste
Splash of Bourbon
Instructions for Brussels Sprouts:
Heat brown butter and oil, add Brussels sprouts leaves, cook until bright green and tender.
Add cranberries. Squeeze in 1 lemon wedge.
In a separate pan heated on high, add the jamon and cook until crisp.
Remove jamon and crumble into bits.
Instructions for Balsamic Brown Butter:
Heat butter over medium heat until golden brown, 6 minutes, agitating occasionally.
Remove from heat.
Whisk in honey, dijon, balsamic, salt and pepper to taste.
Add sprouts leaves mixture and deglaze with a splash of bourbon.
Assembling Brussels Sprouts with Brown butter:
Plate sprouts, garnish with the pistachio, lemon wedge and crispy jamon serrano.