Brown Butter Brussels Sprouts

Fill a large pot with salted water, making sure not to overdo it. Bring the water to a vigorous boil before adding your Brussels sprouts. Allow them to cook for 1-2 minutes, or until they start to soften slightly. Immediately plunge the sprouts into an ice bath to halt the cooking process and preserve their texture.

Next, take each Brussels sprout and remove any damaged or discolored ends. Then, cut the sprouts in half lengthwise.

In a large skillet, heat some olive oil over medium heat until it's hot and steaming. Arrange the Brussels sprouts in the skillet, cut-sides facing downwards, to allow them to sear and brown evenly. Sprinkle some red pepper flakes, salt, and black pepper over the sprouts to add flavor. Cook them for 7-9 minutes on the first side, allowing the cut sides to develop a nice brown color.

Now, mix some finely chopped red onion and minced garlic into the cooked Brussels sprouts. Continue to cook them, stirring occasionally, until they're tender but still retain some firmness, taking around 10-13 minutes in total.

To finish off the dish, place some cold butter into a saucepan and put it over medium heat. Allow the butter to melt and start bubbling, which should take about 5 minutes. Reduce the heat to low and keep stirring constantly until the butter begins to turn golden brown, taking around 5-10 minutes. Remove the saucepan from heat and pour the browned butter over the cooked Brussels sprouts. Finally, toss everything together to coat the sprouts evenly.