Perfectly Steamed Brussels Sprouts The 7Minute Brown Butter Secret

Instructions:

1. Prep the Sprouts: Trim the tough, woody end from each Brussels sprout. For even cooking, cut the sprouts in half lengthwise (from stem to top). If any sprouts are particularly large, score an 'X' lightly into the stem end or quarter them.
2. Set Up the Steamer: Fill a large pot with approximately 1 inch (2.5 cm) of water. Ensure the water level is well below the base of your steamer basket when inserted. Add a pinch of Kosher salt to the water.
3. Steam: Bring the water to a rapid boil over high heat. Once boiling, place the prepped sprouts into the steamer basket, cover tightly, and reduce the heat slightly to maintain a consistent, rolling steam.
4. Check for Doneness: Steam for 5 to 7 minutes. The sprouts are done when they are tender when pierced with a fork, but still hold their shape and remain a vibrant, cheerful green (this is the tender-crisp stage). Immediately remove the steamer basket from the heat and set the sprouts aside.
5. Brown the Butter: While the sprouts are still warm, melt the 4 Tbsp of unsalted butter in a small pan over medium heat. Swirl the pan occasionally. The butter will melt, foam aggressively, and then the foam will subside slightly.
6. Watch for Colour: Continue cooking, watching for small brown solids (milk solids) to gather at the bottom of the pan. Once the solids turn a deep amber colour and the butter smells intensely nutty—like hazelnuts—immediately remove the pan from the heat.
7. Finish the Sauce: Add the lemon zest (approximately 1/2 tsp) and the lemon juice (1 Tbsp) to the warm brown butter (it will sputter slightly). Stir quickly. Add the black pepper.
8. Toss and Serve: Transfer the steamed sprouts to a serving bowl. Drizzle generously with the warm brown butter mixture. Sprinkle with the flaky sea salt. Toss gently to coat and serve immediately.