Recipes

Brussels Sprouts in Brown Butter

NYTimes

  • 2 pints Brussels sprouts
  • 2 tablespoons unsalted butter
  • 1 tablespoon sherry vinegar, or balsamic or red-wine vinegar Salt and freshly ground black pepper to taste

  • Trim the Brussels sprouts and cut an X into the base of each.
  • Steam the Brussels sprouts for 10 minutes. Remove from heat.
  • Melt butter in a large skillet and cook until it turns nut-brown in color.
  • Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.