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
Wash and carefully pick over the Brussels sprouts.
Bring a large pot of salted water to a boil.
Cook and serve
Add the Brussels sprouts and cook for 15 minutes after the water returns to a boil.
Drain the Brussels sprouts well.
Serve on a dish and pour melted butter over them.
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.
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.
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Brussels sprouts + buttertop 34% of all pairsSmell alikelowCooked 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
- Form the main body of the dish, cooking down to a tender texture when boiled.
- Butter
- Adds richness and fat, coating the sprouts with a savory flavor when melted over them.
The step that matters
Drain the Brussels sprouts well. Water left on the sprouts dilutes the melted butter so it slides off instead of coating them, and leftover moisture makes the sprouts taste watery.
“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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