Top | Matthew Amster-Burton

Browned and Braised Brussels Sprouts

(recipe, Matthew Amster-Burton)

primary-image, l


  1. 1½ Tbsp. olive oil
  2. 1½ Tbsp. butter
  3. 2 cups frozen Brussels sprouts, thawed and halved lengthwise
  4. Salt and pepper
  5. ½ cup water


  1. In a large skillet, heat the butter and oil over medium-high heat until the butter foams. Add the Brussels sprouts and cook until lightly browned, turning once or twice and sprinkling with salt and pepper, about 5 minutes.
  2. Add the water, cover, and reduce heat to medium-low. Cook 10 minutes or until sprouts are tender but not mushy. Uncover, boil off any remaining water, and serve.


Muscles from Brussels? Take a look at Matthew Amster-Burton's love letter to the versatile Brussels sprout.