Name: Choux de Bruxelles Sautés
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ pounds (680 g) small, evenly sized Brussels sprouts; 3 quarts (2.8 L / 2.8 kg) cold water; 1 tablespoon (15 ml / 18 g) fine sea salt, for the cooking water; 3 tablespoons (45 ml / 42 g) unsalted butter; ¼ teaspoon (1.25 ml / 1.5 g) fine sea salt, for finishing; 2 tablespoons (30 ml / 8 g) flat-leaf parsley, finely chopped

Question 1

Why are my sautéed Brussels sprouts steaming instead of browning?

Accepted Answer

Brussels sprouts fail to brown when water trapped between the leaves cools the skillet. After boiling, shake them in a colander, blot in one layer, rest uncovered for 5 minutes, and blot again. If liquid appears during sautéing, stop tossing and keep them spread over medium-high heat until it evaporates, then resume.

Question 2

How long should I boil Brussels sprouts before sautéing them?

Accepted Answer

Boil small, evenly sized Brussels sprouts uncovered for 6 to 9 minutes in 3 quarts of water seasoned with 1 tablespoon fine sea salt. The Brussels sprouts are ready when a small knife enters the core with light resistance. They should remain green, hold their shape, and have tender centers.

Question 3

How hot should the butter be before I add the Brussels sprouts?

Accepted Answer

Heat a dry 12-inch heavy skillet over medium-high heat for 1 minute, then add 3 tablespoons unsalted butter. Add the Brussels sprouts when the foam is lively, the butter smells faintly nutty, and the milk solids have just turned gold. Do not wait for smoke; blackened butter tastes bitter.

Question 4

Can I use frozen Brussels sprouts for this sautéed Brussels sprouts recipe?

Accepted Answer

Yes. Thaw frozen Brussels sprouts completely and blot them several times before sautéing. Frozen Brussels sprouts produce softer centers and fewer frizzled leaves than small fresh Brussels sprouts, but removing surface moisture still allows the very hot unsalted butter to create good browned color.

Question 5

Can I prepare sautéed Brussels sprouts ahead of time?

Accepted Answer

Trim raw Brussels sprouts up to one day ahead and refrigerate them in a covered, towel-lined container. For same-day preparation, boil them up to 4 hours ahead, dry thoroughly, chill uncovered on a tray until cold, then cover loosely. Rest 15 minutes at room temperature and blot again before sautéing.

Question 6

How do I double sautéed Brussels sprouts without crowding the skillet?

Accepted Answer

For eight servings, double the Brussels sprouts, butter, salt, and parsley, but sauté the boiled, thoroughly dried sprouts in two batches in the 12-inch skillet. Brown each batch for 4 to 6 minutes, hold the first briefly in a warm bowl, then combine both batches and add the parsley.

Culinary Explorer

Choux de Bruxelles Sautés

Ingredients

small, evenly sized Brussels sprouts

cold water

fine sea salt for the cooking water

Where cooking meets culture.

Ingredient	Quantity
small, evenly sized Brussels sprouts	1½ pounds (680 g)
cold water	3 quarts (2.8 L / 2.8 kg)
fine sea salt for the cooking water	1 tablespoon (15 ml / 18 g)