Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Browned and Braised Brussels Sprouts

From the collection
Serves 2


Tbsp. olive oil
Tbsp. butter
2 cups frozen Brussels sprouts, thawed and halved lengthwise
~ Salt and pepper
½ cup water


  1. In a large skillet, heat the butter and oil over medium-high heat until the butter foams. Add the Brussels sprouts and cook until lightly browned, turning once or twice and sprinkling with salt and pepper, about 5 minutes.
  2. Add the water, cover, and reduce heat to medium-low. Cook 10 minutes or until sprouts are tender but not mushy. Uncover, boil off any remaining water, and serve.


Muscles from Brussels? Take a look at Matthew Amster-Burton’s love letter to the versatile Brussels sprout.

This content is from the Matthew Amster-Burton collection.

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice