Brussels Sprouts for Garniture, with Broiled Meats

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. Lemon + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together14,037 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

2. Butter + saucetop 15% of all pairs
   Smell alikelow
   Cooked together15,338 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

3. Butter + parsleytop 15% of all pairs
   Smell alikemoderate
   Cooked together28,563 recipes

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

4. Butter + lemontop 16% of all pairs
   Smell alikemoderate
   Cooked together41,227 recipes

   Shared aroma: 3-hexenal (apple, fruity).

5. Sauce + parsleytop 23% of all pairs
   Smell alikelow
   Cooked together6,693 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 vegetable base that the butter or sauce coats and flavours.

Butter

Adds fat and richness, coating the sprouts with a smooth, savoury finish.

Allemande sauce

Adds a creamy, rich coating that gives the sprouts a silky texture.

Lemon juice

Adds acidity that brightens the flavour and balances the richness of butter or sauce.

Swap the brussels sprouts

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

1. Shallotfits better
2. Chivefits better
3. Carrotfits better
4. Brussels sproutsthe original

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