Brussels sprouts resemble small cabbages, but they have a flavor all their own. The sprouts develop a bitter flavor and a pasty texture when overcooked, making proper cooking vital for a tasty vegetable dish. Butter complements the natural flavor of the sprouts without overpowering them. The butter also helps tone down the strong taste of the sprouts, making them more palatable. Choose firm, bright green Brussels sprouts, as older or wilted sprouts are more likely to develop a strong bitter flavor after cooking.
Step 1
Rinse the sprouts in cool water. Peel off any wilted or discolored outer leaves.
Step 2
Slice off the stem end so only enough stem remains to hold the sprout leaves together. Cut an X into the stem so heat can penetrate into the core of the Brussels sprout as it cooks.
Step 3
Bring a large pot of water to a full boil over medium-high heat. Place the sprouts into the boiling water. Add more hot water, if necessary, so the sprouts are completely submerged.
Step 4
Return the water to a full boil after adding the Brussels sprouts. Boil the sprouts for seven to 10 minutes, or until they are tender but bright green in color.
Step 5
Drain the sprouts in a colander. Place the drained Brussels sprouts in a bowl and toss them with 1 tablespoon of butter per pound of prepared sprouts.
Tips and Warnings
- Add salt, garlic powder or your favorite herbs to the sprouts when you toss them with the butter to provide more flavor. You can also steam sprouts in a vegetable steamer instead of boiling them, if preferred.
Things You'll Need
- Knife
- Pot
- Colander
- Bowl
- Butter
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