Cat Cora's Caramelized Brussels Sprouts Recipe

Submitted by Sharon123

"Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious! From Cat Cora's Kitchen cookbook."

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photo by *Parsley*

Ready In:: 35mins
Ingredients:: 7

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ingredients

3 lbs Brussels sprouts
1 tablespoon kosher salt, plus 1 tsp. kosher salt
4 tablespoons unsalted butter
¹⁄₄ cup capers, drained
2 tablespoons lemon juice
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons grated parmesan cheese (to garnish)

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directions

Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half.
In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife.
Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides.
Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy!

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Reviews

This is a great recipe for brussels sprouts. I steamed them. And I omitted the capers cause I didn't have :( But I'll have to try it with capers. It's great with parmesan on top. Thanks Sharon :) Made for the Zwizzle Chicks of ZWT

Boomette
I love brussels sprouts with browned butter. By adding the lemon juice, capers and parmesan as in this recipe, you're adding a whole bunch more flavor! I had teeny sprouts, so I didn't cut them in half. Thanx for sharing this. It's a keeper!

*Parsley*
loved these sharon i made with the feta and browned butter noodles great lunch zaar tour 6 do you know your the only sprouts over heere at greece and im only one in name lol dee
See Also
Collard Greens Quiche Recipe on Food52

Dienia B.
This was my first time ever making brussel sprouts. My boyfriend said he loves them so I thought I'd give these a try, and he said these were great. I didn't understand the point of cutting an x into the stem and then cutting them in half.

FLKeysJen
Wow, these are super! And such a great cooking method, which I will use again and again (cook them before caramelizing them). Tons of delicious flavor without all the time to get there!

Maito

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

392 Followers
3308 Recipes
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I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now 6  years cancer free! :D I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!  Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>  <a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://www.travbuddy.com/images/widget_map_promote.gif border=0 alt=/ /></a> Participation & 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Cat Cora's Caramelized Brussels Sprouts Recipe - Greek.Food.com (2024)

FAQs

Do you cut the ends off of Brussels sprouts before you cook them? ›

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

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Why are brussel sprouts no longer bitter? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

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How do you make Brussels sprouts not mushy? ›

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

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Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

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Is it better to roast brussel sprouts cut side up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

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Should Brussels sprouts be cut in half before roasting? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

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What gives Brussels sprouts a better taste? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

Why do brussel sprouts taste bad to some people? ›

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

Who made Brussels sprouts taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

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Why aren't my roasted Brussels sprouts crispy? ›

The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You're essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they'd overcook before they got to the ideal crispy state.

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How to add flavor to Brussels sprouts? ›

Roasted Brussels Sprouts Serving Suggestions

Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!

How many Brussels sprouts per person? ›

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

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Can I leave uncooked Brussels sprouts in water overnight? ›

Brussels sprouts should be kept unwashed until use; any excess water or moisture can cause molding. If your vegetables come home moist because they were spritzed in the grocery store, pat them dry with a paper towel.

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Can you eat Brussels sprouts raw? ›

It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.

Do I need to cut off the stems of Brussels sprouts? ›

Just keep in mind that the stalk is usually very woody and fibrous, therefore often inedible. Just simply twist and snap to remove the brussels sprouts from the stalk. You can enjoy brussels sprouts roasted, sautéed or raw. Don't hold back on the seasoning and strive for a mix of salt, acid and oil.

Should I cut the top off my Brussels sprouts? ›

Another practice is topping, or cuttiing off the growing tip of the plant when the sprouts are present but immature. See photo above for an example of where to cut. Some sources say that is not critical for home growers, but others swear that it is utterly essential for good production.

Cat Cora's Caramelized Brussels Sprouts Recipe - Greek.Food.com (2024)

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FAQs

Do you cut the ends off of Brussels sprouts before you cook them? ›

How to add flavor to Brussels sprouts? ›