Brown Butter Orecchiette & Brussels Sprouts is totally satisfying on its own but really shines as a companion to your grilled or roasted chicken, pork or fish.
This six-ingredient gem may become your new favorite side dish. Aside from the task of peeling away the required sprout shells, it’s ready in a matter of minutes.
The recipe for this one is found in Alexandra Stafford’s Bread Toast Crumbs, which currently tops the list of my favorite cookbooks. Normally, I like to tweak recipes here and there with a few adjustments of my own. Not this time. We love it just as it is.
What you’ll need to make this delicious dish…
- Fresh Brussels sprouts
- Unsalted butter
- Fresh bread crumbs
- Kosher salt & freshly ground black pepper
- Orecchiette pasta
When are Brussels sprouts in season?
In the colder regions of the country, the season runs on average from September through November. In warmer areas, like in parts of California, you’ll find them at local farmers’ markets from August all the way to February. If you’re lucky, you can snag some that are still on the stalk. Most times, you’ll find them loose in bins …like a bunch of “mini cabbages” waiting to be chosen.
For the best Brown Butter Orecchiette & Brussels Sprouts, use the individual outer leaves.
- It may take some extra time but it’s totally worth the effort.
- They cook for just one minute. That’s all it takes to tenderize the leaves.
- After cutting out the core and removing those leaves that peel off easily, don’t discard the rest.
- It can be thinly sliced then added to the mix.
If you’re short on time, you can always use a package of those shaved Brussels sprouts.
Let’s talk about fresh bread crumbs…
A lot of folks are accustomed to grabbing a container of processed bread crumbs from the pantry and moving on. Not this time. On this one, you really do need to use the fresh version. It makes a huge difference.
- Take a few slices of hearty white bread and tear it into rough pieces.
- Using your food processor or blender, pulse the bread for just a few seconds until it is broken down to what you see here. About the size of peppercorns.
- My Vitamix Blender does the job nicely.
I almost always use some day-old Everyday No-Knead Peasant Bread for this. It’s the perfect texture and the tender crust doesn’t have to be removed. Throw it all in.
It’s a great time-saver to make extra and store them in a labeled container in the freezer.
When these guys are pan-toasted in butter or extra-virgin olive oil, they can be used to transform everyday sides and salads to something special. Every time.
- Once the toasted bread crumbs have been set aside, add the remaining butter to the skillet.
- Give it a few minutes over medium heat …just enough time to start turning brown and give off a wonderful nutty aroma.
- Remove the skillet from the heat until the pasta and sprouts are ready.
Your version of Brown Butter Orecchiette & Brussels Sprouts is just about ready.
- About one minute before the orecchiette is al dente, add the Brussels sprouts.
- Drain well reserving about 1/2 cup of the cooking liquid.
- Rewarm the brown butter over medium heat. Add the pasta, sprouts and some freshly ground black pepper.
- Give it a taste and add more salt if needed.
- If the pasta seems dry, add some of the reserved pasta water. A tablespoon at a time …until it’s just right.
- Just before serving, add the toasted bread crumbs and toss to combine.
If you have trouble finding orecchiette, there are several pasta shapes that would work here …farfalle, small shells, campanelle or cavatappi.
I’m tellin’ you folks ..this is so delicious.
The most amazing crowd-pleasing side dish. Add your favorite protein to the mix and call it a meal.
Even if you think you don’t like Brussels sprouts, this one is worth trying.
It may just change your mind.
brown butter orecchiette & brussels sprouts
Recipe from Alexandra Stafford's Bread Toast Crumbs
Toasted fresh bread crumbs top off this delicious combo. Crowd-pleasing and ready in minutes.
Ingredients
- 12 ounces fresh Brussels sprouts
- 6 tablespoons unsalted butter, divided
- 1 cup fresh bread crumbs (See Recipe Notes)
- 1 tablespoon kosher salt, plus more if needed
- 8 ounces orecchiette pasta
- freshly ground black pepper to taste
Instructions
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Prepare the Brussels sprouts: Cut the stem off of each sprout then halve each one through the core. Using a paring knife, remove the triangular cores and discard. Pull the sprout halves apart so that the leaves fall off. You may need to tug at some. When you reach the heart of each one, set it aside. When all of the sprout leaves are gathered, thinly slice the collected hearts to be added to the leaves.
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Bring a large pot of water to boil over high heat.
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Meanwhile, in a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add the fresh bread crumbs and toast until golden brown & crispy, about 5 to 7 minutes. Transfer to a plate to cool. Wipe the skillet clean and melt the remaining 4 tablespoons of butter over medium heat. When the butter begins to turn brown with a nutty aroma, turn off the heat.
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When the water is boiling, add the tablespoon of salt along with the pasta. Check the recommended cooking time on your pasta package. Set the timer for one minute less than the time advised for al dente. When the timer goes off, add the Brussels sprout leaves and heart slices to the pot. Continue to cook for one more minute. Reserve 1/2 cup of the cooking liquid then drain the pasta and sprouts.
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Rewarm the brown butter over medium heat. Add the pasta and sprouts along with some freshly ground black pepper, to taste. Toss lightly then taste and add more salt if needed. If the pasta is a bit dry, add some reserved cooking liquid a tablespoon at a time.
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Just before serving, add most of the toasted bread crumbs and toss to combine. Offer the remaining bread crumbs on the side.
Recipe Notes
To Make Fresh Bread Crumbs:
- Tear stale or day-old bread into rough pieces & place them in the bowl of a food processor or vitamix blender.
- Pulse in quick spurts to create crumbs about the size of peppercorns.
- If making in advance, transfer to airtight container and store in freezer until ready to use.
- It will vary depending on the type of bread used, but you'll need about 2.5 to 3 ounces of bread to produce 1 cup fresh bread crumbs.
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Love veggies with your pasta?
