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Brussels Sprouts

A simple boiled Brussels sprouts dish seasoned with salt and melted butter.

From an old cookbook · modernised transcription
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Brussels Sprouts

Why it works: Brussels sprouts and butter work together. They rank in the top 34% of all ingredient pairs, and cooks put them together in 20 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Brussels Sprouts

Ingredients

Directions

Prepare

  1. Pick over and trim the Brussels sprouts.

  2. Soak them in cold water for 30 minutes.

Cook and serve

  1. Cook in boiling water with salt for 15 minutes.

  2. Drain carefully and place on a flat dish.

  3. Pour drawn butter over the Brussels sprouts.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brussels sprouts + buttertop 34% of all pairs
    Smell alikelow
    Cooked together20 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brussels sprouts
The main vegetable; cooking softens its fibers so it becomes tender enough to eat.
Drawn butter
Adds richness and fat, coating the cooked sprouts with flavor and moisture.

The step that matters

Drain carefully and place on a flat dish. Cooked sprouts are soft and fragile, so draining gently keeps them from breaking apart and losing their shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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