Brussel Sprouts

Whether you like to call them brussel sprouts or Brussels sprouts, they taste pretty darn good if you cook them properly!

I’m not sure when I first tasted a brussel sprouts, but I am sure it wasn’t very good. They are often overcooked, mushy, and inedible. But that’s not really their fault, is it? Still, they get a bad reputation and are often overlooked as a viable side dish. So much so that the cashiers at the grocery store look at me funny when they pick up the bag of sprouts from my cart. I just look back at them and say “4550”, the vegetable store code for brussel sprouts. Memorizing that number has saved me, and others, a lot of time is line.

A great way to prepare brussel sprouts is to roast them, but that takes 35-40 minutes. As an alternative, I steam them for 3-4 minutes and then pan fry them to caramelize.


  • 13-15 brussel sprouts, trimmed and outer leaves removed
  • 2 tablespoons unsalted butter 
  • 2 tablespoons olive oil
  • pinch or two Kosher salt
  • 8-9 turns cracked fresh black pepper


1. Steam whole brussel sprouts in a microwave safe steamer for 3-4 minutes on high until just tender.

2. When sprouts have cooled, cut them in half and add to saute pan with the butter and olive oil over medium high heat. The medium-high heat will quickly sear the sprouts without overcooking them.

3. Season with salt and pepper and continue to cook until sprouts caramelize. Remove from pan and serve immediately.

I have served brussel sprouts to people who claim that they do not like them and have changed a few minds. Give them a try and let me know what you think.

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