Author Notes: This recipe actually came about because of a dinner I had at Food52er Midge’s house a while back! She told me about a friend who had made her Brussels sprouts with molasses, and I thought that sounded both counterintuitive and intriguing enough to try. I gave it a try, sauteeing my sprouts with some garlic as well, to counterbalance the sweet of the molasses and DANG it was so good. This is my favorite Brussels sprouts recipe, and tends to become that for anyone I serve them to as well! Plus, it’s incredibly easy. —fiveandspice
Serves: about 6 (or more like 2 if you can't stop eating it, like me)
pounds Brussels sprouts, cleaned and halved
tablespoons salted butter
tablespoon olive oil
cloves garlic, minced
salt to taste
tablespoons blackstrap molasses
- In a very large sautee pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling. Put the Brussels sprouts into the pan cut sides down. Leave them to cook without stirring them around for several minutes (3 or so), until the cut sides of the sprouts have developed a brown crust. Then flip them all.
- Sprinkle with salt, add the garlic, and continue to cook for another 1-2 minutes, until the garlic is golden.
- Next add a little splash of water (about 1 Tbs.) and the molasses. Turn the heat down to medium-low and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens. Cook until the Brussels sprouts are tender, several more minutes. Transfer to a serving bowl and serve!