This recipe calls for clarified butter. In a small pan, melt a few sticks of butter over low heat. Brown the butter until there is no more sizzle, but remove from heat to avoid burning it. Using a cheesecloth, strain to remove the burnt sediments. Transfer to a ramekin and put inside the fridge to solidify. You can use regular butter if you think that’s too much work. Make sure it’s good quality butter, though, like Lurpak.

Ingredients:
Brussels sprouts, halved
3 tbsps butter
salt, pepper

1. In a Dutch oven, brown butter over medium heat. Sprinkle with salt and pepper. Add sprouts when butter is hot and cook until browned on both sides.

Related post/s:
Brussels sprouts without butter