These sprouts capture that feeling of communal, casual warmth. They're a snap to toss together on a weeknight, and there's no need to stand on ceremony when you serve them--they taste best shared straight out of the pan with a side of "how was your day" conversation, standing up or perched in whatever room feels most like home.
Brussels Sprouts in Butter
2 tablespoons unsalted butter
1 bag of washed and trimmed brussels sprouts
1) Use a sharp knife and cutting board to cut the sprouts in quarters.
2) Melt 1 tablespoon of butter in your largest frying pan over medium-high heat. Wait til it foams. Then add the sprouts in a single layer. (This will probably be half your sprouts. You'll do a second batch after.)
3) Cover the sprouts with the top of the pan and let soften for 4-5 minutes.
4) Uncover and toss until golden brown (or a little burnt and crispy on the edges, which is how I like these). Add salt to taste.
5) Repeat steps 2 to 4 for the rest of the sprouts.
Notes for the Naked
- Can't find a pan top? Use a dinner plate or a piece of foil.
- If you struggle to get things looking all golden brown and crispy while cooking them on top of your stove, you're probably adding too much to the pan. Crowding your ingredients will cause them to steam instead of crisp up. Work in batches--you can always nibble on the first batch while the second one is cooking.
- Kosher salt has big flakes that dissolve more slowly into food. I like tossing it on veggies before serving for more explosive flavor than regular table salt can give you.