Brussels sprouts are a delicious side dish or complete meal when prepared with browned butter, garlic, and sautéed red onions. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds Brussels sprouts
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 small red onion, chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons butter
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut-sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan and place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low and cook while constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 57 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
These are excellent. I boiled a bit linger than recommended because my sprouts were large. Although I like spicy food, I used only half of the red pepper. I believe you’ll need a heck of a lot more oil than indicated here. It’s easy to burn the sprouts. I reduced the garlic, too, though I love garlic. Cooking time could be less.
I really like Brussels Sprouts. This was a great change. Loved it. I do like mine more “burnt” than in the photo, but I think this recipe suggests too hot a flame. Also, I use lots more olive oil and much less red pepper. I put a cover on the pan during the last cooking.
I followed the recipe – the Brussels sprouts came out half done and half burned. I’ll try again.
6 26 17 While these tasted “fine,” they weren’t anything special & not worth the time & dishes.
Pretty tasty, but I would boil the sprouts for a bit longer because they came out pretty crunchy even after cooking for the maximum time specified in the recipe. I prefer them a bit softer. I also used garlic powder instead of fresh garlic and it still turned out tasty.
Woo these were yummy!! I boiled these for a bit longer. I didn’t add the onion or fresh garlic but I did add garlic powder. These are a keeper.
Good recipe. Needed some acid, was perfect with a little rice wine vinegar at the end. Also added bacon
A good, classic brussell sprouts recipe. I also put about a tablespoon of brown sugar on when I added the seasonings, and this works fine with yellow onion, too, if you happen to be out of red…
I added some bacon and 1T brown sugar. Yummy
Excellent! Made as written except with half the oil and half the butter and it was outstanding. Will definitely make again.
I was a little bit nervous to try this but happy I did! My hubby and I have a new favorite side dish.I used butter flavored Crisco instead of oil and added some fresh mushrooms that I had in the fridge. Yummy!
I wasn’t a brussel sprout fan…until now. I needed a quick and easy recipe that was different from the other vegetables that I normally cook. I tried it, I loved it and my family loved it! Delicious!
I had company over for Easter dinner and boy these brussel sprouts were the first thing to go. I should have made more. Followed the recipe as called for and I tell you I will make these again and again…thanks for the great recipe. I tried Chef John’s recipe also and we liked these better. Not sure if it was the cold water bath that did the trick because I always cooked them in a steamer and they always came out a little soggy.
My husband and I really liked this recipe! We love brussels and normally just roast them. I made these for Valentine’s Day, and we ate every bite! I browned the butter, then added the onions and brussels in to the same pan. I hate using more pans than necessary. They turned out great!
I have never tried brussell sprouts before…these were delicious! My picky husband liked them too! Thanks for sharing.
didn’t like the texture at all –
This recipe got my husband to eat and love brussels sprouts! Thank you for helping me to find a way to incorporate this as a weekly vegetable with our meals.
Absolutely delicious!