The most delicious Brussels sprouts recipe ever! Quick and easy, it will have you coming back for more.
Brussels sprouts recipes are a dime a dozen and everyone claims to have the recipe that turn even the most devout Brussels-hater into a Brussels lover. I am about to make that same claim. I’ve been making this recipe all winter long, practically every chance I get, it’s that delicious. Although I’ve always liked Brussels sprouts in many forms, I truly think this is the best way to cook and eat them. And I have turned my die-hard hater of a husband into a lover with this one. He says (and I quote) “I love the way the butter gets all between the leaves of the sprouts”. See that word there? Love. He loves them.
Everyone also claims that the best way to prepare Brussels sprouts is roasting them. Roasting is tasty, no question. But it requires more time to coax the best flavour out of the sprouts, whereas a hot pan can achieve the same delicious results in a matter of a few short minutes. Quite honestly, I developed this recipe out of pure laziness. I was going to try the Brussels Sprouts Chips that my friend Vijay of NoshOn.It did for a guest post here on All Day I Dream About Food. But I’d rather pushed the envelope on getting dinner on the table and I already had another dish in the oven. So I heated up a pan with a little coconut oil, cut the sprouts in half and lay them face down until they browned and caramelized. Then I stirred them around a bit, covered them for another minute to tenderize and they were done. I tossed butter in the pan until it was brown and fragrant, poured it over the sprouts and took a bite. I was quite literally in Brussels Sprouts heaven.
I really have been eating this all fall and winter, ever since I first came up with it. I sometimes make a batch for lunch and it’s all I eat. I told my husband the other day that I was addicted to Brussels sprouts. He laughed and said he thought I was really addicted to browned butter. Smart man.
For this addictive Caramelized Brussels Sprouts with Browned Butter recipe, please check A Sweet Life Diabetes Magazine.
And I absolutely LOVE this idea for Brussels Sprouts Caesar Salad from A Mind Full Mom. Check it out!
Diana says
This is my favorite way to do Brussels sprouts–they are so lovely and sweet and a little bit crispy. I like to put some crushed garlic in the pan with them to caramelize as well. Ruby Tuesday’s could use this recipe–I got their “grilled Brussels sprouts and they added a TON of sugar, which made them completely inedible–30 grams of carb for 4 Brussels sprouts, done their way!
Brian @ A Thought For Food says
Brussels sprouts are one of my weaknesses… mainly because I cook the *bleep* out of them in lots of butter. Love this so so so much!
Russell at chasingdelicious.com says
Mmm. I am absolutely obsessed with Brussels sprouts. This looks delicious!
Delora says
Don’t forget to toss in some garlic and sprinkle some Parmesan cheese on top! When I take these to pot luck dinners I can be sure there are no leftovers.
Jeanette | Jeanette's Healthy Living says
Love how you converted your husband to eat brussels sprouts – it’s probably one of the toughest vegetables to get my kids to eat.
Denise Lachance says
What a winner! I couldn’t believe it – my husband ate all of his sprouts before touching his pork chop!
Carolyn says
Woot! So glad you liked them.
Jessica Fisher says
Where are you sourcing your brussels sprouts? The first time I ever made them I used frozen. Ginormous mistake. The next time it was in my produce box. Even my picky eaters loved them. But, they haven’t been in the box again these last couple winters. I’m hesitant to buy them because I don’t want to repeat that first mistake. Blech.
Carolyn says
Trader Joe’s actually. But I’ve seen them in many grocery stores right now too. Whole Foods has them, sometimes on the stalk.
Linda says
My dd and I had these for lunch yesterday. So delicious! My dd suggested adding paprika for a little zip and I thought sauteing some onions before adding the brussel sprouts would be tasty but that would add to the time needed to cook and the shorter cooking time in your recipe is a huge plus. Thanks for sharing.
Carolyn says
Paprika would be great! You can add onions if you’ve got the time, certainly.
Becca from It's Yummi! says
Admittedly, I finally took the B-Sprout plunge last year. While they didn’t take me to the moon with happiness, they DID remove my childhood scar of eating them cold and mushy.
Perhaps a browned butter drizzle will be just what I need to enjoy them 🙂
Carolyn says
Well, anyone would be scarred by eating cold, mushy brussels!
Susan says
This is very similar to how I routinely make Brussels sprouts. I usually toast some walnuts with garlic first to toss with the sprouts after they’ve caramelized. I just wish they were easier to grow – the bugs always infest them.
Susan says
I’ve seen a few brussel sprouts recipes with browned butter. Normally I just roast and go but I think it’s time I switch things up a little.
Nicholas says
I will try these for lunch today. Have to go buy the coconut oil. 🙂
Kelli @ The Corner Kitchen says
Brussels sprouts are my fa-vorite!!! I’m guilty of falling into a roasting rut….can’t wait to give these a try!
Carolyn says
You will love them, Kelli, I promise!