Boiled Brussels Sprouts – Basic Recipe
Votes: 42
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Brussels sprouts, water, and salt are all the ingredients used in Alton Brown's recipe. It's a classic recipe that guarantees excellent results in just 10 minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g washed Brussels sprouts
- 1/2 cup water
- 1/4 tsp coarse salt
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Cooking the dish according to the recipe:
- Trim the heads of cabbage Brussels sprouts base and remove the outer yellowish leaves. Cut each in half from top to bottom.
Place the cabbage, water, and salt in a 3- to 4-quart saucepan and cover. Place over high heat and cook for 5 minutes, or until tender. Remove from heat and serve immediately.
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