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Author Notes: This recipe proves that Brussels Sprouts can be absolutely delicious, even without the addition of temptations like bits of bacon so popular in sprouts these days. Below is one of my favorite easy, every day sprout recipes that uses a combination of a sauteing and braising to maximize taste and texture. Sprouts emerge tender but not mushy and naturally flavorful. —Neurotic Kitchenista
Serves 3-4 as a side dish
- 1 small basket of Brussels Sprouts, cut in half through the stem
- 1/2 cup Chicken or Vegetable Broth
- 2 tablespoons Salted Butter
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Add oil and butter to a medium sauté pan. Melt butter over medium heat. When butter is melted, shake the pan to cover the bottom with oil and butter totally. Place Brussels Sprout halves, cut side down, in the pan - as many as you can fit. Cook 4 to 5 minutes or until slightly browned and golden (see photo above). Add broth to the pan, pouring until liquid reaches about halfway up the height of the sprout. Allow liquid to reach a gentle boil.
- Season liberally with pepper and add salt to taste (keep in mind the broth has salt in it) Lower the heat to a simmer and cover. Cook another 8 minutes for al dente or 10 minutes for slightly more tender. Drain off the liquid and serve.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
Butter is better, Jacques Pépin, and more
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