ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brussels Sprouts with Brown Butter and Sage

Photo: John Kernick
Yield Makes 8 to servings

Ingredients

  • 2 pounds fresh Brussels sprouts (40 to 50 sprouts), trimmed and halved
  • 3 tablespoons butter
  • 1/4 cup coarsely chopped sage leaves (6 to 8 leaves)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 55 mg
  • calories 88
  • caloriesfromfat 47 %
  • carbohydrate 10 g
  • cholesterol 11 mg
  • fat 5 g
  • fiber 4 g
  • iron 2 mg
  • protein 4 mg
  • satfat 3 g
  • sodium 169 mg

How to Make It

  1. In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.

    In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it. Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper. Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm or at room temperature.