“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”
Dave Barry, Miami Herald Columnist
‘Dave Barry’s Bad Habits’ (1987)
This is a Brussels sprout recipe that even Dave Barry would love…
1 1/2 pounds fresh or frozen Brussels sprouts
1/2 pound of butter
2 tablespoons honey
Kosher salt to taste
If using fresh, trim Brussels sprouts (remove bottom core section and cut in half). Bring a salted pot of water to a rolling boil and blanch the sprouts, making sure not to overcrowd the pot. They should still retain some bite when you take them out. Drain the sprouts and place them on a sheet tray and cool. Pick them over, removing any loose leaves.
If using frozen, cook per package directions.
Brown butter in a large sauté pan. Pan should be extremely hot. Butter should sizzle, then foam, and at the point when the foam has disappeared, the sprouts should be added and tossed in order until covered with the butter. Be careful not to overcrowd the skillet — there should be enough room for the sprouts to make contact with the surface of the pan without being piled on top of each other. Turn flame down to about the lowest flame possible, 2 to 3 on a scale of 10.
Cook undisturbed for about thirty minutes. After that time, toss periodically. The idea here is to give the sprouts sufficient enough time to be in contact with the skillet in order to properly brown. Add two tablespoons of honey to caramelize. If the pan appears to be too dry, extra brown butter can be added.
After approximately 2 to 3 hours, the sprouts should be mostly caramelized. Place them on a towel-lined tray to absorb excess butter. Season to taste with kosher salt.
- Brussels Sprouts, Bacon & Caramelized Onion Sliders (seattlefoodshed.wordpress.com)