Lemon Butter Brussels Sprouts
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Last updated
- Prep
- 15 min
- Cook
- 1 hour
- Total
- 1 hr 25 min
- Yield
- 6 servings
Side Dishbrussels sproutslemon butterparmesanholiday side
Ingredients
- 2 lb fresh medium Brussels sprouts
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp finely grated lemon zest
- 1/4 cup finely grated Parmesan
- 1/4 cup panko breadcrumbs
- 3 tbsp chopped fresh parsley
- Flaky salt and red pepper flakes, for serving
Method
Prepare
- Wash your hands, rinse the Brussels sprouts under running water, remove damaged leaves, and dry the sprouts with a clean towel.
- Trim the stems and halve the sprouts lengthwise, keeping them close to the medium size required by the recommendation.
- Arrange the sprouts in one flat layer in one or more food-safe pouches with 2 tablespoons of the butter, the garlic, kosher salt, and black pepper.
Cook
- Set the water bath to 183°F.
- Cook for 1 hour for medium brussels sprouts.
- Melt 1 tablespoon of the remaining butter in a clean skillet. Add the panko and toast until crisp and golden, then transfer it to a plate.
- Prepare the lemon juice, lemon zest, Parmesan, parsley, and red pepper flakes for the finish.
Finish
- Move directly from the bath to the finish. Remove the sprouts, reserve the garlic, and pat the cut sides dry.
- Heat the olive oil in a clean skillet and sear the sprouts cut-side down until golden. Add the reserved garlic and remaining butter, then toss with the lemon juice.
- Transfer to a warm platter and add the Parmesan, toasted panko, lemon zest, and parsley.
Serve
- Finish with flaky salt and red pepper flakes, then serve immediately.
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