About Brussels Sprouts

Le sprouts from Brussels get a bad rap. When overcooked, le sprouts from Brussels release a chemical compound called sinigrin, adding a certain pungent and sulfuric aroma that is just about as gross as it sounds. So if you like cabbage, but hate le sprouts from Brussels, chances are whoever it was who cooked them for you was a shit-ass-motherfucking bad cook. It's not mean if it's true.

I have about a billion yummy brussels spouts recipes, but this one is by far the most basic and a good introduction for you, the future brussles sprouts lover. Here's your shopping list, and an apology in advance for the crappy picture quality (someone stole my camera when I was in New Orleans, and this one is currently being held together by a rubber band):
  • 1 pound fresh brussels sprouts
  • 2 tablespoon butter
  • Salt and pepper to taste
  • 1 teaspoon fresh lemon juice
First you need to trim your sprouts. Do this with your paring knife by cutting off any excess stem at the base of your sprout, and removing any loose leaves around the bulb. Now boil the spouts in salted water for 3-4 minutes until just tender. (Just stab a sprout with a fork to judge tenderness. Incidentally, this method also works on boys.)

Strain these in a colander and immediately dump them in a bowl of ice water to keep the color bright green and stop the cooking process. (This is called blanching, for those of you keeping score.)

Once they have cooled, cut your spouts into halves.

Melt the butter in a wide sauté pan over medium-high heat. Add the brussels sprout halves and a pinch or two of salt and pepper.

Cook your spouts for several minutes, tossing occasionally until they have started to brown and have finished cooking through. Whatever you do, DO NOT OVERCOOK THEM, because remember that thing I said about sinigrin? Yeah, so if you do decide to overcook them, your sprouts will be bitter. Don't say I didn't warn you.

Remove the pan from the heat and add the lemon juice, tossing to coat. Add some more salt and pepper if you need it.

Now stick them on a plate and prepare to fall in love with your next vegetable. I SAID PREPARE, GODDAMNIT! Ahem.


  1. I just bought a huge bag of fresh sprouts from Costco yesterday! I've never tried sauteing them before. We usually just eat them steamed, and when I say "we", I mean Smith and I, because the children won't touch them. Maybe the saute' pan is the secret! I'm trying it tonight. Such perfect timing you have!

  2. Every time I hear about or see Brussels sprouts, I think about that Full House episode where Danny Tanner always eats his mom's Brussels sprouts even though he hates them.

    I've never had Brussels sprouts so I can't pass judgment.

  3. My mom used to make these all the time and I would gag (gag!) whenever I tried to eat them, so I'd end up shoving an entire one into my mouth (heh), chewing as fast as possible, and then drinking my whole glass of milk. And then I'd get in trouble for drinking too much milk...like, what? Milk is good, shut up.

  4. you've always been the only person I know who likes sprouts, and every time I see them in the store I think, "Try them -- Kat likes them!" And then I run away.

  5. oh yeah? well seth never used to like sprouts until i started making them and now he loves them SO THERE.


  6. I love how we get cooking AND science in Kat's Kitchen. It makes me feel smarter!

  7. i didnt know blanch(e?)! Thats great.

    Also, I love sprouts :)

  8. I am making these tonight as my trial run for Thanksgiving - wish me luck!

    What other variations do you have for the recipe? Spices? Vinegar? I'm interested...