Buttered Brussels Sprouts with Parsley and Chives


I first made this brussels sprouts recipe when I did a review a few years back for the cookbook, Return to Sunday Dinner: The Simple Delight of Family, Friends, and Food by renowned chef Russell Cronkhite. It was a book that was based on memories of what was once an American institution—the Sunday meal that so many looked forward to each week…a time set apart to slow down, savor, and enjoy wonderful food and the family and friends gathered around to share it with. Here’s how Cronkhite started his book: Remember Sunday Dinner? Just hearing the words can take you back—perhaps to a well-loved dining room in your grandparents’ house, where a stately oak table is laid with lace and hand-painted china. The table overflows with its Sunday bounty…bowls of steaming, garden-fresh vegetables, crocks of sweet butter and homemade jam, and the succulent Sunday roast, juicy and brown. Incomparable aromas fill the house, laden with the promise of freshly baked, light-as-a-feather biscuits or warm-from-the-oven peach cobbler.

And I’m sure there were brussels sprouts at many of these Sunday dinners! This recipe, with the addition of parsley, chives, and a buttery herb sauce, sounded so good to me, I just had to make it! And these brussels sprouts were very good! So while most of us may not cook up traditional big Sunday dinners very often in today’s busy world, this would be a great side dish for dinner any day of the week or weekend and even for a special holiday meal!

Buttered Brussels Sprouts with Parsley and Chives

  • Servings: 8
  • Difficulty: easy
  • Print


Makes 8 servings

Tender baby Brussels sprouts are the best choice when available, so look for nice small ones that are deep green with tight firm leaves.

2 pounds Brussels sprouts, trimmed and halved
6 Tablespoons (3/4 stick) butter
Salt to taste
1 Tablespoon fresh snipped chives
1/2 Tablespoon fresh chopped parsley

First, bring a large pot of salted water to a boil. Drop the Brussels sprouts into the water and cook them until they are bright green and tender, about 8 minutes. Drain the sprouts thoroughly.

Second, melt the butter in a small skillet over low heat; when the butter begins to bubble, add in the sprouts and season to taste with salt. Cover the skillet with a tight-fitting lid and steam for 3 to 4 minutes. Just before serving, toss in the chives and parsley.

Recipe used with permission| nancy-c.com

After I spooned the brussels sprouts into this cute little Pyrex serving bowl that a sweet friend had given me, I sprinkled on a few more fresh chopped chives since I had a little extra. If you’re the kind of person who likes to add more toppings to your veggies, I think shredded Parmesan or Cheddar cheese would be great on these, and even bacon bits or crumbled bacon.

Do you make special Sunday dinners when you have time? What’s your favorite Sunday dinner dish?

Sharing at Thursday Favorite Things, Full Plate Thursday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.


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