clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
brussels sprouts with brown butter

Cooking with San Francisco Cooking School: Brussels Sprouts with Brown Butter

I love to infuse brown butter with sage. The combination screams “fall in Italy” and while ideal for pasta, I love it in the preparation below—tossed with finely shredded Brussels sprouts. If you prefer, substitute any fall veggie—squash, parsnips, turnips or sweet potato—and cook until tender.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x



For the butter

¼ cup good-quality unsalted butter

For the Brussels sprouts
1 pound Brussels sprouts, stemmed, halved and cut into very fine ribbons (you can use the shredding blade on a food processor to do this)
Kosher salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh sage
¼ cup toasted almonds, coarsely chopped


  1. Heat the butter in a medium sauté pan over medium low heat. Cook until the butter turns a golden hazelnut color, 7­–10 minutes.
  2. Add the Brussels sprouts with a pinch each of salt and pepper and toss well. Increase heat to medium and cook, stirring often, until the sprouts are just tender, with a bit of a crunch.
  3. Add the lemon juice and sage and cook 2 minutes more. Taste and add salt and black pepper as needed. Toss in almonds, and serve immediately.
  • Author: Jodi Liano
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Vegetarian
  • Method: Saute
  • Cuisine: California


  • Serving Size: 4

Keywords: brussels sprouts brown butter