Braised and Glazed Brussels Sprouts (Mark Bittman)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
  • Uncover and increase 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 is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.
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