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Curtis Stone's Brown Butter, Thyme and Honey Caramelized Brussels Sprouts

Holiday Brown Butter Thyme Honey Caramelized Brussels Sprouts Curtis Stone
Brown Butter Bussels Sprouts
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This seasonal green stars in a nutty, yet sweet, vegetable side dish.
  • 2 pounds fresh Brussels Sprouts
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Honey
  • 2 tablespoons fresh Thyme Leaves
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds fresh Brussels Sprouts
    In a large pot of boiling salted water, cook the sprouts in batches until bright green, about 3-5 minutes per batch. Drain the Brussels sprouts and transfer them to a large bowl of ice water. When cool, remove the sprouts from the cold water, drain well, and cut them in half lengthwise.
  • 2
    4 tablespoons Unsalted Butter
    Working in two batches, melt half the butter in a large sauté pan over medium-high heat until it is golden brown, about 2 minutes. 
  • 3
    2 tablespoons fresh Thyme Leaves
    1/4 cup Honey
    Add the sprouts and increase the heat to high. Sauté until the Brussels sprouts are golden brown, about 5 minutes. Add thyme and honey, and mix well. Season to taste with salt. 
  • 4
    Transfer to a platter, cover with foil and repeat with remaining Brussels sprouts. Spoon the Brussels sprouts onto a large serving platter and serve immediately.

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