Today’s Brussels sprouts recipe is super simple and so delicious.
For years, I’ve been making these Golden Brussels Sprouts, and from time-to-time, I like to switch up the flavors to keep things interesting. Bacon is always a good addition, and I’ve also enjoyed the seared sprouts tossed in a punchy fish sauce vinaigrette. Here, I’m using a more classic combination of butter, shallot, garlic, white wine and lemon. The sprouts are first halved and then cooked flat side down in olive oil until deep golden and blackened in spots. It’s important that you don’t move the sprouts around during the initial sear, so you really get some good color on them. That’s where all the flavor’s at!! Next, butter, shallots, garlic and lemon zest are stirred in and cooked for a few moments. White wine is added to deglaze the pan, and then cooked down to concentrate the flavor. The dish is finished simply with salt and pepper. Lemon wedges on the side add a good hit of acid to help balance the dark, bitter notes from the sear. You can top these sprouts with a fried egg for a complete meal or serve as a side dish with practically anything (chicken, steak, pork and fish). Continue reading for the recipe!