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.
Love to cook? Sign up today to get daily recipes 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.
© 2018 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?