Glazed Brussels Sprouts and Apples in Browned Butter and Cream

By • October 27, 2009 • 31 Comments



Author Notes: I love the flavor beurre noisette (browned butter) gives dishes and thought I'd try it with brussels sprouts. The flavors felt like they would go together well, and then I lightened it a little with some apple and apple cider. I would have added some hazelnuts, but I'm allergic, so I added bacon lardons instead to provide some different textures and color. When browning the butter, don't be too timid or too bold. Too little browning won't add much of the nutty noisette flavor since the flavor of brussels sprouts is so bold, but too close to beurre noir and it brings out bitterness in the dish. Also make sure you use a light colored pot or you won't be able to accurately gauge how much or how quickly your butter is browning. - ChezSuzanneTheWimpyVegetarian

Food52 Review: We, of course, loved all the flavors in this dish, but we were won over by the technique ChezSuzanne uses to pull them all together. First the sprouts are lightly steamed (and better to do this for less time so you don't overcook the sprouts later) and tossed with celery salt. Then they're folded into browned butter and cream with some bacon and apples (we used a Granny Smith) and the sauce is cooked down until it glazes the sprouts. At the very end, you add nutmeg and apple cider, infusing the whole with a fruity edge. (Don't forget to season with salt.) The first time we made these, we used half the butter by accident -- the recipe works just as well this way, there's just a little less sauce. -A&MA&M

Serves 4

  • 1 pound brussels sprouts
  • 1/8 teaspoon celery salt
  • 4 ounces butter
  • 2 ounces heavy cream
  • 2 pieces bacon, cut into lardons
  • 1 apple, peeled, cored and chopped
  • 4 teaspoons apple cider
  • 1/2 teaspoon fresh grated nutmeg; more to sprinkle at the end
  1. Wash, cut off the stems, and halve the brussels sprouts. Discard any discolored leaves. Steam brussels sprouts over salted water until tender. Drain and lightly sprinkle and toss with celery salt. Set aside.
  2. Fry the bacon lardons until crispy. Drain and set aside.
  3. Over low heat, melt butter in a heavy pot. Once the butter is completely melted, turn heat to medium high. It will quickly begin to foam. Keep the butter and foam moving around. As it browns, the foam will subside. I browned my butter until it was a dark nutty-brown. Once it hits the color and flavor you want, immediate reduce the heat to low and add the cream. Stir to completely incorporate the cream. Immediately add the apple pieces, lardons and brussels sprouts.
  4. With a large metal spoon, keep turning the brussels sprouts mixture in the cream/noisette sauce while the sauce thickens and the brussels sprouts mixture becomes glazed with the sauce (5-10 minutes). The apple pieces should be just cooked, not mushy. Add the apple cider and nutmeg. Continue to carefully turn the mixture in the glaze for another 2-3 minutes.
  5. Turn out in a serving dish or the individual plates and rub a pinch of nutmeg with your palms over the dish.
Jump to Comments (31)

Tags: fall, quick, savory, Vegetables

Comments (31) Questions (0)

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almost 2 years ago Ms. T

What a great recipe! A friend brought this to my house today for our "apple" themed cooking club and it was the perfect addition to our meal: your brussels, Sonali's celery root puree, and a roasted pork loin that I made with Oui Chef's cider brine, then crusted with a mustard seed/fennel/coriander spice rub and served with a homemade apple mostarda. YUM.

My friend told me she got the recipe from Food52, but I didn't realize it was yours until now--what a nice surprise to have another friend at our table today :)

Me

almost 2 years ago TheWimpyVegetarian

Hi Tiffany!! It's so great to hear from you - thanks so much for letting me know this. You totally made my day. It sounds like you guys had an awesome menu - those of some of my favorite things from Food52!

Winter_walk

about 2 years ago SJR

Fantastic recipe! I made this yesterday for a large family get together. The day before, I cooked the brussel sprouts in water in the microwave till soft, then sprinkled with sea salt, fresh cracked pepper, & Old Bay Seasoning (which contains celery salt). The next day, I assembled & made the dish for the family. Everyone, including myself, who are not usually fond of brussel sprouts, enjoyed this immensely.

In the future, I plan to sauté the apple pieces in the butter, then add the apple juice & cream. The idea of using pears & hazelnuts or even pine nuts is something I may do next time as well. Thank you for a great way to enjoy these little round green things...they are not so scary anymore!

Me

about 2 years ago TheWimpyVegetarian

Thanks so much SJR! I'm so glad you liked them enough to change how you look at brusselies!! Yay!! I can't eat nuts, but I think hazelnuts would be wonderful here. And I think I might try pine nuts next time, as I can eat them. They would add a nice crunch texture to the mix that would be very nice.

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over 2 years ago dressage101

I, too, saw this recipe on the home page and right away wanted to save it! Tried it a few weeks ago without the bacon and it was absolutely incredible. I also reduced the amount of butter just slightly the second time I made it and it was fine that way too. This is the new favorite way to eat brussel sprouts in my house and has been requested several times since the initial making. Really fantastic recipe and highly recommended.

Me

over 2 years ago TheWimpyVegetarian

Thanks so much dressage101!! I'm so glad you liked it so much! I'm so happy brussels sprouts season is here again. I love them cooked in so many different ways.

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almost 3 years ago LaurenKerr

ChezSuzanne, do you think this would be as good if the bacon is left out? The recipe sounds delicious, but we have vegetarians at our Thanksgiving dinner. Let me know what you think!

Me

almost 3 years ago TheWimpyVegetarian

Absolutely! I made this last year for Thanksgiving and had a couple vegetarians in the group. To make everyone happy, I made the dish without the bacon and offered a small bowl of bacon crumbles on the side for people who wanted to sprinkle a few on top. The vegetarians loved it.

Me

almost 3 years ago TheWimpyVegetarian

Absolutely! I made this last year for Thanksgiving and had a couple vegetarians in the group. To make everyone happy, I made the dish without the bacon and offered a small bowl of bacon crumbles on the side for people who wanted to sprinkle a few on top. The vegetarians loved it.

Newliztoqueicon-2

almost 3 years ago Lizthechef

LOL - I saw this recipe on the Home Page and immediately wanted to save it - had no idea it was yours!

Me

almost 3 years ago TheWimpyVegetarian

How funny! This was actually my second recipe I submitted on food52. It was so excited that it got chosen for the finalist round, but sadly wasn't voted in for the cookbook as I was up against a great sounding grilled version. But this is still one I go back to - especially for Thanksgiving! I'd love to hear what you think if you try it!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm thinking about making this on T-Day, but using crispy prosciutto, and maybe adding a few hazelnuts, too! Do you think pears would work? I'm using Amanda's Metropolitan Cookbook recipe for apple and prune stuffing, so the apple might be a bit redundant . . . especially given that I plan also to make an apple pie, as it is my son's favorite (and he will be home, six days from now!!). Also, can any of this be made in advance? I know the Brusslies can be prepped . .. . Thanks so much. ;o)

Me

almost 4 years ago TheWimpyVegetarian

The proscuitto and hazelnuts should be wonderful with this. Pears would work fine since you have a lot of apple going on already with your wonderful sounding meal. But I would wait to add the pears at the very end for the last couple minutes of cooking since they are so much softer and cook faster than apples. And I would stick with the apple cider at the end. A pear cider won't give you the acidic finish you need to balance the nutty buttery glaze. As to what can be done ahead: the prosciutto for sure, and I've even steamed my Brusslies ahead too. But I would sprinkle them with the celery salt as soon as they're steam instead of waiting. Then just let them cool and refrigerate them. Nuke them for a couple minutes to warm them back up before you add them to the browned butter/cream glaze. I made these last T-giving and folks loved them and I'm planning to make them again! Enjoy! And have a wonderful Thanksgiving with your family!! We're off to Atlanta Monday.

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almost 5 years ago aburns

I knew I would like this as soon as I read the list of ingredients, but was amazed at just how much! I love the richness of the browned butter with the brussels sprouts. Really fabulous! I will be cooking brussels sprouts this way for years to come.

Me

almost 5 years ago TheWimpyVegetarian

Thanks so much for the kind words! I too really love the browned butter combo. It adds such a depth of flavor. And not difficult to make either. I'm so glad you enjoyed them!

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almost 5 years ago ramblinbob

I'm voting for this because it seems plausible and all of the recent recipe winners have been horrible. If you don't get something good one week, don't have a winner. This process is far too random.

Me

almost 5 years ago TheWimpyVegetarian

Thanks! I think....:-)

Seriously, I hope you enjoy the recipe. BS (Brussels Sprouts) have now become the new popular vegetable at my house. And now all my friends are testing out the recipe in their homes.

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almost 5 years ago Food Blogga

I'm a big admirer of Brussels sprouts to begin with, but this recipe may make me fall in love. Completely.

Me

almost 5 years ago TheWimpyVegetarian

Thanks so much for your comments! And I must tell you that I just loved your salted chocolate peanut butter cookies. I took a bunch to a family get together last weekend and they were quite a hit. Luckily my husband and I kept a dozen at home just for us :-)

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almost 5 years ago Kym9932

I’m going out to buy some brussels sprouts. I can already see that this is a real winner. Since I’m Jewish I’ll need to make some changes (that meat and milk thing). It also gave me an idea of creating a brussel sprout recipe of my own.

Me

almost 5 years ago TheWimpyVegetarian

What fun! Part of what I love about reviewing recipes is the ideas they generate for a recipe that I want to create. I have a bazillion cookbooks and they at least partly serve this purpose. Have fun with it.

Chef_emily

almost 5 years ago epicureanodyssey

Brussels sprouts are one of my favorite vegetables. This recipe is a sure thing for my holiday menus!

Me

almost 5 years ago TheWimpyVegetarian

For a holiday meal where you have lots of other dishes going, this is one that you can make the day ahead and warm up in the sauce over low heat. I did that last week and it worked great. Just make sure you use a metal spoon, not wooden, to keep the little sprouts intact.

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almost 5 years ago KelseyTheNaptimeChef

Mmm,I am not a huge brussels sprouts person, but I'll make this one for sure!

Me

almost 5 years ago TheWimpyVegetarian

I confess I love them and have developed a number of recipes for them through the years. But this one right now is my family's favorite. Hope you enjoy them too.

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almost 5 years ago ENunn

Can't wait to try this!

Me

almost 5 years ago TheWimpyVegetarian

Have fun with it. We've had this dish with pork, chicken and cedar plank salmon.

Heather_cooking

almost 5 years ago sweet enough

great recipe. I think it will take the place of my own brussels sprouts recipe this year. you've got my vote!

Me

almost 5 years ago TheWimpyVegetarian

Thanks so much! Hope you enjoy them.

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almost 5 years ago CattyA

This sounds great. A perfect side dish for a fall menu...

Me

almost 5 years ago TheWimpyVegetarian

Thanks so much!