If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe actually came about because of a dinner I had at Food52er Midge's house a while back! She told me about a friend who had made her Brussels sprouts with molasses, and I thought that sounded both counterintuitive and intriguing enough to try. I gave it a try, sauteeing my sprouts with some garlic as well, to counterbalance the sweet of the molasses and DANG it was so good. This is my favorite Brussels sprouts recipe, and tends to become that for anyone I serve them to as well! Plus, it's incredibly easy. —fiveandspice
Serves about 6 (or more like 2 if you can't stop eating it, like me)
- 1 1/2 pounds Brussels sprouts, cleaned and halved
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt to taste
- 1 1/2 tablespoons blackstrap molasses
- In a very large sautee pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling. Put the Brussels sprouts into the pan cut sides down. Leave them to cook without stirring them around for several minutes (3 or so), until the cut sides of the sprouts have developed a brown crust. Then flip them all.
- Sprinkle with salt, add the garlic, and continue to cook for another 1-2 minutes, until the garlic is golden.
- Next add a little splash of water (about 1 Tbs.) and the molasses. Turn the heat down to medium-low and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens. Cook until the Brussels sprouts are tender, several more minutes. Transfer to a serving bowl and serve!
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.