Recipe by Chef John
"If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible."
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Brussels sprouts, trimmed and thinly sliced
salt and pepper to taste
I upped both the butter and olive oil to tablespoons. I did saute these a little longer than the recipe asked for, only because mine were not quite ready after 45 seconds. Though my family was lukewarm about this, I loved it. What my family didn't want, I happily ate for them. VERY good. Next time, I think I might throw in some chopped shallots. I think that would make this dish even tastier!
45 seconds is NOT enough time for these to soften. I cooked them a full 2 minutes and they were still pretty tough. They had a great flavor and the butter and lemon juice, but they were just not cooked enough according to the recipe time...and since when does 1-2 minutes + 45 seconds= 5 minutes?
First, I'll confess that I actually like Brussels sprouts! I started slicing them long ago to trick my husband into eating them! For the longest time he thought it was cabbage, lol! Anyway, this recipe is really outstanding, and the lemon juice brightens it up nicely. I almost follow it exactly except I add teaspoon of lemon zest and cut back on the lemon juice. I also sprinkle red pepper flakes onto the finished dish. I cook mine longer than 45 seconds, probably closer to 2 minutes, and they still have the nice bright color and texture. I served this with grilled chicken wings and rice.
These Brussels sprouts are indeed “truly delicious”. For years I have used the Julia Child method of lightly steaming the sprouts and then thinly slicing and sautéing them in butter. I now know that the steaming was an unnecessary step. Mine took longer than 45 seconds to soften but were still speedy and effortless to prepare. Most people who profess to dislike this healthy vegetable have usually only had the overcooked variety. This recipe will surely bring them around.
This was fantastic! What a great change from the whole spouts and its amazing the flavor with just a couple of simple ingretients. Almost converted my son and he HATES brussels sprouts. For my husband and I though this is a winner and I will be making this again!!!
I am looking forward to making these again for our Thanksgiving dinner. I bumped up the flavor last time by adding some bacon bits and some sliced almonds in as well near the end ( even a handful of dried cranberries for color). I agree they do take approx 2 minutes, not 45 seconds to heat and cook through. Hubby hated Brussels sprouts before, now he asks for them!
Yummy sprouts! Thanks, Chef John! So light and uplifting! Works well with cabbage too! I've been eating this regularly with either sprouts or cabbage. So much so that I've begun trying some variations these days. I still love the lemon especially well, but sometimes I also like leaving out the lemon and subbing in one of the following: (1) cider vinegar & brown sugar with mustard seeds &/or red pepper flakes and sometimes with raw sugar or stevia), (2) -or- balsamic vinegar & almond slices (also with red pepper flakes and/or raw sugar), or (3) lime juice with garlic powder and chipotle (or cayenne powder - no sugar here, though). Should also be good with (4) curry spices or (5) five spice powder and a touch of soy sauce, though I haven't tried those options yet..... Bunches of yum!!!!!
Oh, my goodness... this was amazing. Beats steamed or microwaved sprouts all hollow!
They needed about 4 minutes before they started to brown, but I was starting with frozen sprouts which I'd had to thaw briefly in hot water in order to slice them.
So, yes, it works with frozen sprouts too. Just be careful when adding half-frozen sprouts to the hot butter-oil mixture, because the veggies are wet and will spatter.
* Percent Daily Values are based on a 2,000 calorie diet.
Truly Delicious Brussels Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 21
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