Buttered Brussels Sprouts Recipe

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2 votes | 3436 views

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.14 view details
  • 2 pounds Brussels sprouts
  • 4 tablespoons butter
  • 1 to 2 teaspoons salt
  • 1/2 to 1 teaspoon white pepper


  1. Deleaf the sprouts: Gently peel each leaf off a given sprout until you reach the small core. If desired, cut the core in half and add to the pile of Brussels sprouts leaves. This may take awhile, so be patient! Rinse and dry.
  2. Melt the butter in a large saute pan over medium heat. Add the leaves, stirring to coat. Add 1 teaspoon salt and 1/2 teaspoon white pepper. Reduce heat to medium-low and continue cooking until Brussels sprouts are slightly wilted, but not browned, about 8-10 minutes. Taste and add more salt and pepper, as desired.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 4 servings
Calories 191  
Calories from Fat 106 55%
Total Fat 12.14g 15%
Saturated Fat 7.42g 30%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1005mg 42%
Potassium 803mg 23%
Total Carbs 18.53g 5%
Dietary Fiber 7.9g 26%
Sugars 4.5g 3%
Protein 7.06g 11%


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