There’s nothing more fun than taking something that is normally healthy and then delightfully giving it the finger while covering it in butter. This recipe does exactly that. Like that time we took these traditionally healthy sprouts and doused them in bacon grease. Amazing.
Unlike the wrists of many spray-tanned, bleached-teeth party bois, these little leaves don’t go limp. As long as you don’t over sauté them, this delightful warm salad holds up well. If, by some miracle, you manage to have any of this leftover, it reheats really well.
brown butter brussels sprouts
- 1 bunch Brussels sprouts
- ½ cup dried cranberries
- 3 tablespoons unsalted butter
- sea salt, to taste
Wash and prepare the Brussels sprouts. Trim off the bottom of each sprout and tear separate the leaves. Trim more and more of the base as needed to tear away more of the leaves. Set aside. Like when breaking apart a bulb of garlic, using the flat end of a chef’s knife will help break apart the sprout.
In a large skillet over medium-high heat, melt the butter and sauté with the dried cranberries, stirring occasionally. Watch the temperature and make sure the butter is browning without burning. Sauté for a 2-3 minutes.
Add the Brussels sprout leaves and toss in butter-cranberry sauce. Sauté for an additional 1-2 minutes. You don’t want to leaves to be too wilted. Season with sea salt, to taste, about ½ teaspoon.