Choux de Bruxelles Etuves au Beurre (Brussels Sprouts Braised in Butter)

Serve braised brussels sprouts with roast turkey, pork, duck, or goose; steaks, chops, hamburgers, or sauteed liver. You may dress up braised brussels sprouts with cream, cheese, or chestnuts, as suggested in the variations at the end of the recipe.

Category: Side Dish

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

1 1/2 tablespoons butter softened

1 1/2 quarts brussels sprouts blanched, partially cooked

Salt and pepper

2 to 4 tablespoons butter melted

A round of lightly buttered waxed paper


Directions

Preheat oven to 350 degrees, and smear butter inside the casserole or baking dish. Arrange the blanched brussels sprouts heads up in the casserole or baking dish. Sprinkle lightly with salt and pepper, and then with the melted butter. Lay the waxed paper over the brussels sprouts. Cover and heat on top of the stove until vegetables begin to sizzle, then place in the middle level of preheated oven. Bake for about 20 minutes, or until the sprouts are tender and well impregnated with butter. Serve as soon as possible.

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