- 1kg Brussels sprouts
- 50g butter
- Sea salt
- Freshly ground pepper
- Large pan with lid
- 1.
Put a large pan of salted water on to boil. Trim the bases off the Brussels sprouts and remove any discoloured leaves. Halve or quarter the sprouts.
- 2.
When the water in the pan is boiling, add the sprouts and simmer for 4-5 mins or till they’re just tender. Drain them and set aside.
- 3.
Put the pan back on a medium heat and add 50g of the butter to the warm pan (save the rest of the butter for your other recipes). Let the butter melt, then bubble up and froth till it starts to go a nutty, caramel brown.
- 4.
Toss the Brussels sprouts through the brown butter for 2-3 mins to coat and warm through. Season with salt and pepper. Tip into a dish, drizzling over any buttery juices from the pan, and serve.
- Tip
Low Waste, No Waste
Don’t just throw away or compost the torn outer leaves you removed from the Brussels sprouts. Look up our recipe for Brussels Bhajis at abelandcole.co.uk/recipes and turn them into a deliciously crunchy, spiced snack. - Tip
Love Your Leftovers
Leftover Brussels will keep in the fridge in a sealed container for up to 3 days. They’re great used to make classic bubble ‘n’ squeak. Boil and roughly crush a few potatoes, then tip them into a frying pan with the leftover Brussels, a glug of olive oil and a good pinch of salt and pepper. Fry, stirring often, for 10-15 mins till well combined and the bubble ‘n’ squeak has plenty of crusty, golden bits. Serve for breakfast with poached eggs.
