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Brussels Sprouts Saute

A quick sauté of Brussels sprouts with butter, salt, pepper, and optional drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Brussels Sprouts Saute

Ingredients

Directions

Prepare

  1. Blanch the Brussels sprouts and drain well.

Sauté

  1. In a broad-bottomed saucepan, combine the sprouts with butter or drippings and seasonings.

  2. Place over high heat and shake frequently.

  3. Cook for five minutes.

  4. Serve hot.

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.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Brussels sprouts + peppertop 24% of all pairs
    Smell alikelow
    Cooked together35 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. 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
Form the main body of the dish, cooking to tender with a slightly browned surface.
Butter or drippings
Carries heat evenly across the sprouts and adds richness and browning.

The step that matters

Shake the sprouts over high heat. Frequent shaking keeps the sprouts moving so they brown in spots rather than steaming. Drained, well-dried sprouts sear better because surface water would lower the pan's temperature.

Swap the brussels sprouts

How well each one fits the dish's main ingredients (butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Brussels sproutsthe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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