Brown Butter Bussels Sprouts
step-by-step directions

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

  • 2 pounds fresh Brussels Sprouts
  • 4 tablespoons Unsalted Butter
  • 1/4 cup Honey
  • 2 tablespoons fresh Thyme Leaves
step-by-step directions
  • 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.
  • 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. 
  • 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. 
  • 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.
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.