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

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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
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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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How do you make Brussels sprouts not mushy? ›

Any disdain you may harbor for Brussel Sprouts probably originated by eating them steamed or boiled. Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

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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.

How do you keep Brussels sprouts from getting soggy? ›

Roasting: Toss the Brussels sprouts with olive oil, salt, and pepper, and roast them in the oven until they are crispy and caramelized. Pan-frying: Cut the Brussels sprouts in half and pan-fry them in butter or olive oil until they are browned and tender.

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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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Why aren't my roasted brussels sprouts crispy? ›

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

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Why do brussel sprouts taste bad sometimes? ›

The bitter taste of Brussels sprouts comes from compounds called glucosinolates and their degradation products, he explains. These bitter tasting compounds are an important part of the plant's defence mechanism against leaf-eating enemies, such as insects, nematodes, slugs, and herbivores, like pigeons and deer.

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What takes the bitterness out of brussel sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Why are my roasted brussels sprouts hard? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

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.

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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.

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