Brown butter sauteed brussels sprouts

Brown butter and gently cooked sprouts combine to make this crunchy, nutty dish.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
750g brussels sprouts, cored and leaves removed
4L salted boiling water
45g unsalted butter
1 tbsp. caraway seeds
Pinch cracked black pepper
Pinch salt
1/2 lemon, juiced
1) In a large pot, bring salted water to a boil. Add the leaves and blanch, about one minute until bright green.

2) In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.

3) Drain the leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

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