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Photo: John Kernick Photo by: Photo: John Kernick

Brussels Sprouts with Brown Butter and Sage

Real Simple NOVEMBER 2004

  • Yield: Makes 8 to servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 55mg
  • Calories: 88
  • Calories from fat: 47%
  • Carbohydrate: 10g
  • Cholesterol: 11mg
  • Fat: 5g
  • Fiber: 4g
  • Iron: 2mg
  • Protein: 4mg
  • Saturated fat: 3g
  • Sodium: 169mg

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Brussels Sprouts with Brown Butter and Sage recipe