Buttered Brussels Sprouts and Radishes

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Kosher salt

1 1/2 pounds Brussels sprouts, halved (quartered if large)

1 pound radishes, trimmed and halved (quartered if large)

4 tablespoons unsalted butter

1 shallot, finely chopped

Freshly ground pepper

2 teaspoons chopped fresh tarragon

2 teaspoons chopped fresh parsley


  1. Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
  2. Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley. 

Cook’s Note

Blanch the vegetables (step 1) up to 1 day ahead; cover and refrigerate.