Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. For a simpler, more casual variation on this recipe, see Brussels Sprouts with Lemon and Thyme.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this for Thanksgiving. Excellent! I little time consuming to separate leaves but the results in tender leaves and not as strong of a brussel sprout flavor for those who are not fans. I used Mexican sour cream because I forgot to get the creme fraiche and it worked great. Served 12 people with rave reviews.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?