Steamed Brussels Sprouts with Herbed Garlic Butter
Cook these perfectly steamed Brussels sprouts in just 5 minutes. Simply cooking Brussels sprouts in the microwave or on the stovetop is really the best way to preserve their sweet, nutty flavor and crisp-tender texture. Toss them with a rich-tasting garlic and fresh herb butter for a quick vegetable side dish.
Ingredients
Parsley Garlic Butter
- 2 tablespoons (30 g) butter salted or unsalted, softened at room temperature
- 1 clove garlic grated or finely chopped
- 2 tablespoons chopped parsley
Brussels sprouts
- 1 pound (450 g) brussels sprouts
- 1 tablespoon (30 ml) extra virgin olive oil
- Salt
- Freshly ground black pepper
Instructions
Mix the parsley butter
- Blend the butter with the garlic and 1 tablespoon of the parsley in a small bowl.
Prepare the Brussels sprouts
- Trim the stem ends off the Brussels sprouts. Halve any that are larger than 1 ½-inches in diameter — this ensures they cook evenly and quickly. Put them in a microwave safe bowl and toss with the olive oil, ½ teaspoon salt and ground black pepper to taste.
- Cover the bowl tightly with plastic wrap. Poke 3-4 holes in the top of the plastic with the tip of a knife. Microwave on high heat for 4 minutes — they should be bright green and fork-tender.
- Use a pair of oven mitts to remove the Brussels sprouts from the microwave (the bowl will be very hot). Carefully remove the plastic wrap and discard. Add the parsley butter to the bowl. Cook one more minute in the microwave to melt the butter.
- Transfer the Brussels sprouts to a serving bowl or platter, scraping out all the butter sauce. Top with the remaining chopped parsley and serve.
Video
Notes
- Variations: Garnish the dish with grated Parmesan cheese, chopped nuts (such as almonds, pine nuts, hazelnuts), or toasted fresh breadcrumbs for crunchy texture. Add in about 1 teaspoon fresh lemon zest and lemon juice to the parsley butter.
- To double or triple the recipe for a larger crowd, cook the Brussels sprouts in separate batches in the microwave.
- To steam Brussels sprouts on the stovetop: Place the seasoned Brussels sprouts in a colander or steamer basket that fits into large saucepan with a cover. Bring two inches of water to a boil in the pan, then add the colander to the pan and cover. Cook about 5 minutes, until they're bright green and a small knife can be inserted easily, with a little resistance. Try not to overcook them. Drain the water from the pan, add the Brussels sprouts and herb butter and toss until the butter is melted.
Nutrition
Calories: 86kcalCarbohydrates: 11gProtein: 4gFat: 4gSodium: 38mgFiber: 4gSugar: 3g
