Braised and Glazed Brussels Sprouts
MAKES: 4 servings
TIME: 30 minutes
Sometimes I like to brown Brussels sprouts a bit, which is why this braise-and-glaze technique is a little different from the general description and deserves a special recipe. I also like to leave the Brussels sprouts whole because there is less of a tendency for them to overcook and they look great. If you use the oil instead of butter, this is vegan.
Other vegetables you can use: shredded green or red cabbage, broccoli, or cauliflower.
3 tablespoons butter or extra virgin olive oil
1 pound Brussels sprouts, trimmed
1/2 cup or more vegetable stock, white wine, or water, or more as needed
Salt and freshly ground black pepper
Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes, checking once or twice and adding liquid as needed.
Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over. It’s okay if some sides are more well done than others. Taste and adjust the seasoning, then serve hot or at room temperature.
