German Cuisine
Brussels Sprouts with Butter and Breadcrumbs
A modern vegetable side dish that reimagines Brussels sprouts with a refined, restaurant-quality texture. Tender and juicy sprouts are quickly blanched, then pan-seared in rich butter until sweet and caramelized. The crowning glory is a generous dusting of golden, toasted crunchy breadcrumbs that creates a beautiful contrast.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 180 kcal
- Protein
- 5 g
- Fat
- 10 g
- Carbs
- 18 g
- Fiber
- 5 g
Step by step
Method
- 01
Trim the stems of the Brussels sprouts, remove any wilted out…
Trim the stems of the Brussels sprouts, remove any wilted outer leaves, and slice each sprout in half lengthwise for quicker, even cooking.
- 02
Toast the coarse breadcrumbs in a dry skillet over medium hea…
Toast the coarse breadcrumbs in a dry skillet over medium heat for about 3 minutes, stirring constantly until golden and crunchy. Transfer to a bowl.
- 03
Bring a pot of salted water to a boil and submerge the sprouts
Bring a pot of salted water to a boil and submerge the sprouts. Cook for 3-4 minutes until they are slightly tender but still vibrant green.
- 04
Drain the sprouts and immediately plunge them into ice water…
Drain the sprouts and immediately plunge them into ice water to stop the cooking. Let them dry thoroughly; excess moisture prevents good browning.
- 05
Melt the butter with the vegetable oil in a skillet over medi…
Melt the butter with the vegetable oil in a skillet over medium heat. Place the sprouts cut-side down and sear for 4-5 minutes until caramelized.
- 06
Season with salt and pepper, stir in the toasted breadcrumbs,…
Season with salt and pepper, stir in the toasted breadcrumbs, and toss for 1 minute so the butter coats everything evenly before removing from heat.
Dishday
Useful advice
Cooking tip
Use coarse breadcrumbs (like Panko) or make your own from stale white bread. Fine, powdery crumbs can turn soggy in butter and won't deliver that essential crunch.
How to serve
Serve immediately while steaming hot, arranged on a flat platter and topped with the crispy breadcrumbs. Complements roasted meat beautifully.
How to store
Store the sprouts in the fridge for up to 2 days. Reheat in a skillet. Keep the toasted breadcrumbs in a dry container and scatter them just before serving so they don't soften.
Note
In Germany, breadcrumbs toasted in butter are known as 'Schmelze' and serve as a classic, versatile topping for vegetables and dumplings alike.
