If you have bad memories of bland Brussels sprouts (and who doesn’t?), this recipe just might make you reconsider your opinions on the particularly nutritious leafy green vegetable. These Brussels sprouts from Chef Curtis Stone get some flavor love from freshly made bread crumbs, sweet and savory toppings, and the always-delicious process of caramelization. Recipe and photo courtesy of Ocean Spray.
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Makes 8 servings
Prep time 15 min.
Cook time 20 min.
Ingredients
2 oz French baguette, cut into 3/4-inch pieces 3 oz unsalted butter, room temperature 1 Tbsp fresh thyme leaves 2 lbs fresh Brussels sprouts 2 Tbsp olive oil 1/3 cup dried cranberries
How to make it
Preheat the oven to 350°F. In a food processor, pulse the baguette, half of the butter, and the thyme to form coarse crumbs. Season with salt and pepper. Transfer the mixture to a heavy baking sheet. Bake, stirring occasionally, for about 10 minutes, or until golden brown. Set aside to cool. Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for about 3 minutes, or until they are bright green. Drain and transfer them to a large bowl of iced water to cool completely. Drain well again, and then cut them in half lengthwise. Heat a very large heavy nonstick frying pan over high heat. Add the oil and, when the oil is hot, add the sprouts. Cook without stirring for about 5 minutes, or until the sprouts begin to brown on the bottom. Stir the sprouts and continue to cook, stirring occasionally, for about 7 minutes, or until they are heated through and begin to brown all over. Add the remaining butter and toss with the sprouts to coat. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries. Transfer the Brussels sprouts to a platter, garnish with the buttered breadcrumbs, and serve immediately.
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If you have bad memories of bland Brussels sprouts (and who doesn’t?), this recipe just might make you reconsider your opinions on the particularly nutritious leafy green vegetable.
These Brussels sprouts from Chef Curtis Stone get some flavor love from freshly made bread crumbs, sweet and savory toppings, and the always-delicious process of caramelization.
Recipe and photo courtesy of Ocean Spray.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 15 min.
Cook time 20 min.
Ingredients
2 oz French baguette, cut into 3/4-inch pieces 3 oz unsalted butter, room temperature 1 Tbsp fresh thyme leaves 2 lbs fresh Brussels sprouts 2 Tbsp olive oil 1/3 cup dried cranberries
How to make it
Preheat the oven to 350°F. In a food processor, pulse the baguette, half of the butter, and the thyme to form coarse crumbs. Season with salt and pepper. Transfer the mixture to a heavy baking sheet. Bake, stirring occasionally, for about 10 minutes, or until golden brown. Set aside to cool. Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for about 3 minutes, or until they are bright green. Drain and transfer them to a large bowl of iced water to cool completely. Drain well again, and then cut them in half lengthwise. Heat a very large heavy nonstick frying pan over high heat. Add the oil and, when the oil is hot, add the sprouts. Cook without stirring for about 5 minutes, or until the sprouts begin to brown on the bottom. Stir the sprouts and continue to cook, stirring occasionally, for about 7 minutes, or until they are heated through and begin to brown all over. Add the remaining butter and toss with the sprouts to coat. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries. Transfer the Brussels sprouts to a platter, garnish with the buttered breadcrumbs, and serve immediately.
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Makes 8 servings
Prep time 15 min.
Cook time 20 min.
Ingredients
2 oz French baguette, cut into 3/4-inch pieces 3 oz unsalted butter, room temperature 1 Tbsp fresh thyme leaves 2 lbs fresh Brussels sprouts 2 Tbsp olive oil 1/3 cup dried cranberries
How to make it
Preheat the oven to 350°F. In a food processor, pulse the baguette, half of the butter, and the thyme to form coarse crumbs. Season with salt and pepper. Transfer the mixture to a heavy baking sheet. Bake, stirring occasionally, for about 10 minutes, or until golden brown. Set aside to cool. Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for about 3 minutes, or until they are bright green. Drain and transfer them to a large bowl of iced water to cool completely. Drain well again, and then cut them in half lengthwise. Heat a very large heavy nonstick frying pan over high heat. Add the oil and, when the oil is hot, add the sprouts. Cook without stirring for about 5 minutes, or until the sprouts begin to brown on the bottom. Stir the sprouts and continue to cook, stirring occasionally, for about 7 minutes, or until they are heated through and begin to brown all over. Add the remaining butter and toss with the sprouts to coat. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries. Transfer the Brussels sprouts to a platter, garnish with the buttered breadcrumbs, and serve immediately.
Makes 8 servings
Prep time 15 min.
Cook time 20 min.
Prep time 15 min.
Cook time 20 min.
Prep time
15 min.
Cook time
20 min.
Ingredients
- 2 oz French baguette, cut into 3/4-inch pieces
- 3 oz unsalted butter, room temperature
- 1 Tbsp fresh thyme leaves
- 2 lbs fresh Brussels sprouts
- 2 Tbsp olive oil
- 1/3 cup dried cranberries
How to make it
Preheat the oven to 350°F. In a food processor, pulse the baguette, half of the butter, and the thyme to form coarse crumbs. Season with salt and pepper. Transfer the mixture to a heavy baking sheet. Bake, stirring occasionally, for about 10 minutes, or until golden brown. Set aside to cool. Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for about 3 minutes, or until they are bright green. Drain and transfer them to a large bowl of iced water to cool completely. Drain well again, and then cut them in half lengthwise. Heat a very large heavy nonstick frying pan over high heat. Add the oil and, when the oil is hot, add the sprouts. Cook without stirring for about 5 minutes, or until the sprouts begin to brown on the bottom. Stir the sprouts and continue to cook, stirring occasionally, for about 7 minutes, or until they are heated through and begin to brown all over. Add the remaining butter and toss with the sprouts to coat. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries. Transfer the Brussels sprouts to a platter, garnish with the buttered breadcrumbs, and serve immediately.
Preheat the oven to 350°F.
In a food processor, pulse the baguette, half of the butter, and the thyme to form coarse crumbs. Season with salt and pepper. Transfer the mixture to a heavy baking sheet. Bake, stirring occasionally, for about 10 minutes, or until golden brown. Set aside to cool.
Meanwhile, bring a large heavy saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for about 3 minutes, or until they are bright green. Drain and transfer them to a large bowl of iced water to cool completely. Drain well again, and then cut them in half lengthwise.
Heat a very large heavy nonstick frying pan over high heat. Add the oil and, when the oil is hot, add the sprouts. Cook without stirring for about 5 minutes, or until the sprouts begin to brown on the bottom. Stir the sprouts and continue to cook, stirring occasionally, for about 7 minutes, or until they are heated through and begin to brown all over. Add the remaining butter and toss with the sprouts to coat. Season to taste with salt and freshly ground black pepper. Stir in the dried cranberries.
Transfer the Brussels sprouts to a platter, garnish with the buttered breadcrumbs, and serve immediately.
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The Rambler 10 Oz Lowball From YETI is a Must Own
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Class It Up With The International Mountains Whiskey Glasses
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