5 Ingredients or Fewer

Really Crazy Good Brussel Sprouts

October  7, 2013
0 Ratings
  • Serves about 6 (or more like 2 if you can't stop eating it, like me)
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

What You'll Need
  • 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
  1. 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.
  2. Sprinkle with salt, add the garlic, and continue to cook for another 1-2 minutes, until the garlic is golden.
  3. 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!

See what other Food52ers are saying.

  • aargersi
  • fiveandspice

3 Reviews

aargersi October 8, 2013
Made these last night and I was sad when they were gone but the happy news is that I am cooking the other half tonight. SO good!!!
fiveandspice October 8, 2013
Yay! :)
aargersi October 7, 2013
Impeccable timing! I was just contemplating what to do with this evening's sprouts (this is what one does while on conference calls) and now I know - all of these things are on site so I am making this!