Caramelized Brussels Sprouts

  • 2 Servings
  • 60mPrep Time
  • 30mCook Time
  • 90mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : Brussels sprouts
  • Chef : Dustin Tripp

We’re excited about one of the newest items on the winter menu, caramelized Brussels sprouts that complement boneless rib eye steak or roast farm chicken.


2 cups Brussels sprouts, cut in half 1 tbsp canola oil 3 tbsp butter 1 tbsp shallots, minced 3 tbsp lemon juice 2 fl oz. chicken jus 2 tbsp parmesan cheese, grated 1 tbsp chives, chopped 1 tbsp parsley, chopped


  • Blanch sprouts in boiling, salted water for one minute;
  • Drain and place on a towel cut side down to pull out excess water.
  • In a cast-iron pan, heat canola oil and two tablespoons of butter.
  • When butter starts to brown, add sprouts cut side down, and caramelize for two minutes, checking every 30 seconds.
  • Once the sprouts are browned, add shallots, lemon juice, chicken jus, half of the parmesan, chives and parsley.
  • Return to heat and add remaining tablespoon of butter.
  • Cook for about 30 seconds or until sauce has thickened.
  • Pour into serving dish and top with remaining cheese, chives and parsley.