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Gardening with Ciscoe ( www.ciscoe.com ) Recipes

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Brussels Sprouts with Browned Butter and Almonds

  • 1 1/2 lbs. fresh brussels sprouts
  • 1/2 C butter
  • 3/4 C blanched slivered almonds
  1. Trim tough ends from sprouts, and cut an "X" into the base of the larger ones, about 1/4" deep.
  2. Steam sprouts until done. Can't give you an exact time for this -- they're done when they're tender (I allow about 10 minutes or so). I prefer steaming to boiling, as the sprouts don't get quite so soggy and they seem to retain more color.
  3. Meanwhile, melt butter in a large skillet over medium heat. Heat, stirring, until foamy and the milk solids just start to brown.
  4. Toss in almonds and stir briefly -- about 1 minute or so. Be careful not to let the butter scorch or burn. Reduce heat.
  5. Toss in steamed sprouts. Stir gently over low-medium heat until sprouts are totally coated with butter.
  6. Pour into serving bowl. Makes 6 servings (or 3-4 servings for sprout lovers!)

Variations: try using different nuts. I've done this with walnuts and hazelnuts, but I like the almond version the best.

From Lana

Don't forget to eat your Brussels Sprouts!  ~ Ciscoe