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1
In a large pot, combine several quarts of water with a big handful of salt.
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Bring to a lusty boil.
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3
While the water is heating, trim the sprouts: pull the sprouts off the stalk if necessary, trim off the stem , and then cut each sprout in half lengthwise.
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4
Prepare an ice bath: plenty of cold water in a large bowl, with enough ice that it's not melting rapidly anymore.
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5
Add the sprouts to the boiling water, set a timer for 2.5-3 minutes (it depends on the size of the sprouts), and clap on the lid until the boil returns (you'll have to take the lid off then).
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6
When the timer goes off, pour the sprouts into a strainer and then transfer them immediately into the ice bath.
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7
Swirl them around a little with your hand and let them cool for several minutes - long enough that when you remove one and hold it in your hand for a while, you no longer sense warmth.
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8
[Note: This big-pot blanching followed by rapid cooling is what helps the sprouts keep their bright green color.]
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Set up the drying pads: enough doubled paper towels to hold all the sprouts.
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Drain the sprouts in the strainer, and then place each sprout-half cut side down on the drying pads.
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They can sit like this for quite a while, so it's OK to do the blanching well in advance and then the following steps a la minute.
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12
If the sprouts are particularly wet and the paper towels get waterlogged, make a new drying pad and transfer the sprouts to that.
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13
[Note: This is critical.
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14
If the sprouts are still leaking water when you try to finish them in the pan, they'll steam and fail to caramelize.]
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15
A few minutes before you serve the dish, heat the butter over medium heat in a pan big enough to hold all the sprouts.
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When the butter has finished bubbling, place the sprouts face down in the pan.
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Cook for 3-4 minutes, or until the sprouts have developed a nice caramelized brown color on the cut surfaces.
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18
Depending on the pan, you may have to move them around a bit in order to prevent uneven browning.
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19
Salt liberally during the cooking process -- at least several large pinches, to your own taste.
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20
When you think you've gone too far, keep browning.
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21
You can go way further than you think with this.
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22
Before serving, you can dress the sprouts with toasted sesame oil or a cider vinaigrette if you like, but lately I don't bother and just pour the butter over them.
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23
These are pretty great by themselves.
