Brussels Sprouts with Brown Butter and Sage

Brussels Sprouts with Brown Butter and Sage Recipe
Photo: John Kernick

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

November 2004
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