Brown Butter Sauteed Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, cored and leaves removed
- 1 gallon salted boiling water
- 3 tablespoons butter
- 1 tablespoon caraway seeds
- Pinch cracked black pepper
- Pinch salt
- 1/2 lemon, juiced
In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.
Recipe courtesy Aaron McCargo Jr.