This little cabbage is delicious! That was an opinion held by only 50% of our household until a year or two ago. After much convincing, we tried this version and we are now at 100%.
This is a simple recipe that brings out the nutty, slightly bitter, but also sweet, taste of Brussels sprouts. And they are just coming into season here in Wisconsin. One of the great things about autumn!
Brussels Sprouts, Braised
1 pound Brussels sprouts, trimmed, rinsed and drained
1/2 – 1 tablespoon butter
1/2 – 1 tablespoon olive oil
1/2 cup chicken or vegetable broth (to make it vegetarian)
Salt and pepper, to taste
Cut the prepared Brussels sprouts in half.
Bring a wide pan to a medium heat and add the butter and/or olive oil. Add the Brussels sprouts to the pan and arrange them with the cut side down.
Sprinkle some salt and pepper over the sprouts. Let them cook on medium heat until they are lightly browned on the bottom (about 6-8 minutes).
Add the broth and cover for about 5 minutes. Remove the lid and let the broth reduce until it has almost completely evaporated. Toss the sprouts and cook until they are to your liking (I like mine a little bit firm and nicely browned). Add more salt and pepper to taste. And serve.
Note: I don’t know what a serving would be for a normal human being, but this is two servings for us. Maybe 2.5 servings. Also, I’ve made this with only olive oil and vegetable broth (which makes it vegan) and it is also delicious. But I like a bit of butter. You can also sprinkle some Parmesan cheese over the top at the end.
- Recipe of the Day: Roasted Brussels Sprouts with Crispy Capers and Carrots (news.health.com)
- Tasty Sides: Brussel Sprouts with Parmesan & Lemon (globalveg.com)