Fridge Friend Recipes
Brussels Sprouts with Butter recipe
Buttered Brussels sprouts for a simple Christmas dinner side.
15 min · Easy · British Jump to method
Ingredients
- 500 g brussels sprouts
- 25 g butter
- 1 tsp salt
- 1/2 tsp black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 57 kcal |
| Protein | 2.7 g |
| Carbohydrates | 5.6 g |
| Fat | 2.8 g |
| Saturated fat | 1.6 g |
| Fibre | 2.4 g |
| Sugar | 2.1 g |
| Sodium | 590 mg |
Why this works
A simple vegetable side that is low in calories and carbohydrates, but the added salt makes it relatively high in sodium.
Vitamin C and vitamin K. Brussels sprouts provide notable vitamin C and vitamin K, supporting immunity, collagen formation and normal blood clotting.
Fibre for gut health. The sprouts contribute useful fibre, which supports bowel regularity and a healthier gut microbiome.
Saturated fat and sodium. Butter adds some saturated fat, while the added salt makes this dish less suitable for those limiting sodium.
Method
- Trim the Brussels sprouts and remove any damaged outer leaves.
Trim only a thin slice from the stalk end so the sprouts stay intact, and peel away outer leaves until you reach pale green flesh with no bruising or yellowing.
- Bring a pan of salted water to the boil and cook the sprouts for 4 to 5 minutes until just tender.
Keep the water at a lively boil so the sprouts cook evenly; they should turn bright green and yield slightly when pierced with a knife, not collapse or turn khaki.
- Drain well and return to the hot pan.
Shake off the last drops of water before returning them to the pan, as excess moisture will dilute the butter and leave the sprouts watery rather than glossy.
- Add the butter, salt and black pepper, then toss until the sprouts are evenly coated.
Let the butter melt over the residual heat of the pan rather than on a high flame, and toss just until a shiny coating forms so the sprouts do not turn soft.
- Serve straight away as a Christmas side dish.
Transfer them promptly once coated, since they lose their lively colour and firm bite if left sitting in the pan for more than a minute or two.
Other Brussels Recipes
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