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Brussels Sprouts “Home Fries”

When people tell me they hate brussels sprouts, it’s usually because of the intense cabbage flavor. Brussels sprouts seem to be the red-headed stepchild of cruciferous vegetables. They conjure memories of meals in a British boarding school in a previous life, when British food was synonymous with the odor of boiled cabbage cooked to death. For me, they remind me of 1970s cuisine, with cheese sauce-covered broccoli, and peas and carrots bathed in butter.

I think that brussels sprouts is one of those vegetables that doesn’t get as much respect as it deserves to. That really has to change, don’t you think?

Here’s hoping this recipe can at least persuade brussels sprouts haters that those little green morsels are something worth eating.

Brussels sprouts "home fries"

Brussels Sprouts “Home Fries”

1 pint brussels sprouts
1 tablespoon unsalted butter
sea salt, to taste
freshly milled black pepper, to taste
juice of half a lemon (optional)

Trim sprouts of their stem end. If the sprout is large, you can take off some of the outer leaves. Thinly slice each sprout lengthwise, then place in a bowl. After a while, you should end up with about 1 cup brussels sprouts (both leaves and central core section).

Melt butter in a skillet over medium heat. Add sprouts, and a pinch each of sea salt and black pepper to taste. Cook over medium heat or until sprouts are softened/caramelized to your liking, about 5 minutes. Serve at once. A bit of lemon juice will brighten the flavor, but this is delicious on its own without such an adornment.

Time: About 15 minutes, including prep.

As written, this recipe makes enough for 2 appetizer or side dish servings. If you omit the butter and substitute olive oil instead, this becomes vegan.

13 replies »

  1. I love new ideas for old foods. I and my children all eat Brussels Sprouts; are you sitting; cooked in water; dipped in mayonaise. Still with me? Good. I forget where I saw this first or maybe i just decided to try it; I can’t recall. We all love it though. It is about the only thing I still use mayonaise for though I intend to try making my own with olive oil.This sounds like a great recipe. I am trying to stay away from margarine and butter and eat olive oil everyday. I have given up white bread and potaoes for the most part. I intend to switch to whole wheat pasta and brown rice but one thing at a time.

    I will try this soon. As I say; new ideas are always welcome; especially for a food that I only eat one or two ways i.e. boiled or boiled with mayonaise.


    • Hum, never heard of brussels sprouts with mayonnaise.

      But I imagine that a homemade aioli isn’t too far off the mark. I’ll have to try that in the future.

      Thanks for stopping by and commenting.


      • Exactly. An aoli is just a seasoned and somewhat healthier mayonaise really. I have considered adding things to the mayonaise but… Great stuff. My wife is intrigued by the sauteed Brussels Sprouts also so my guess is we will be trying those; sooner rather than later.


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