Make Ahead

Perfect brussels sprouts

November 16, 2010
5 Ratings
  • Serves 4
Author Notes

Like so many people, I hated Brussels sprouts when I was little. But that was because we only had them steamed or boiled (which, personally, I think should be outlawed). Once I discovered the joy of sauteed or roasted Brussels, they quickly became one of my favorite vegetables. This is a very simple preparation because that's all they really need. It was born out of a regular episode of sauteeing Brussels sprouts where they were left just a little too long until they lightly charred. That charred flavor, with a bright little splash of vinaigrette, turned out to be wonderful with the sweetness in a well cooked young Brussels sprout. - fiveandspice —fiveandspice

Test Kitchen Notes

This is a great simple preparation, the sprouts were done while maintaining a nice crunch. Sauteing removed some of the strong taste associated with this vegetable. I used approximately 2 tablespoons of sherry wine vinegar and a good 1/2 cup of Parmesan cheese. A sublime dish—wish I'd made it for Thanksgiving. —shelovestocook

What You'll Need
  • 1 pound Brussels sprouts (preferrably small ones), cleaned and halved lengthwise
  • 2 tablespoons butter, plus a little more if necessary
  • 1-2 splashes of sherry vinegar
  • salt and pepper
  • 1/4 cup water
  • 1-2 tablespoons Parmesan
  1. In a very large sautee pan, heat the butter over medium-high until it 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 (3-5), until the cut sides of the sprouts have developed a dark brown crust. Then flip them all.
  2. If the pan is totally dry, at this point, add another little pat of butter. Cook the rounded sides of the sprouts for about 1 minutes, then pour in the water and turn the heat down to simmer, to let the Brussels sprouts cook through. Sprinkle them with salt and pepper.
  3. Once all of the water has evaporated off, splash the Brussels sprouts with a little sherry vinegar and toss them. Transfer to a serving dish and sprinkle with freshly grated Parmesan.

See what other Food52ers are saying.

  • Jeannine Doyle
    Jeannine Doyle
  • HRH
  • fiveandspice
  • tizzle

6 Reviews

Jeannine D. September 26, 2014
I blanch for a few minutes first, then shock and finish with this recipe. So delicious!
HRH February 3, 2014
you're right, these are perfect Brussels sprouts!
tizzle March 29, 2011
Just made these for lunch. Delicious! I used apple cider vinegar since I don't have sherry vinegar, and they're still yumm-o. I like that they're a little softer than when I roast them, plus this is way faster.
fiveandspice March 29, 2011
I'm so glad you enjoyed them. I often roast Brussels sprouts too, but I like this method even better!
LittleFrier December 3, 2010
Simple...but these look the "add a little butter if necessary", which it usually is for me.
fiveandspice December 3, 2010
Haha. It usually is for me too!