German cuisine · Vegetable Dishes

Brussels Sprouts in Butter

Brussels sprouts cooked until tender-crisp, tossed in browned butter, and sprinkled with toasted breadcrumbs.

Ingredients · for 4 servings

• 800 g brussels sprouts
• 70 g butter
• 50 g breadcrumbs
• 1 pinch sugar
• 1 pinch nutmeg
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Remove the wilted outer leaves from the brussels sprouts, trim the stem ends, and cut a small cross into each stalk so they cook evenly.
2. Bring plenty of salted water with the pinch of sugar to a boil and cook the sprouts uncovered for 8–10 min. until they can be easily pierced with a knife tip.
3. Drain the sprouts, rinse briefly with cold water, and let drain very well.
4. Melt 40 g butter in a pan over medium heat, scatter in the breadcrumbs, and toast for 3–4 min. while stirring constantly until golden brown, then remove.
5. Brown the remaining butter in the same pan for 2 min. until it smells nutty, add the sprouts, and warm for 4 min. while tossing.
6. Season with salt, pepper, nutmeg, and lemon juice, sprinkle with the butter breadcrumbs, and serve immediately.