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Brussels Sprouts, Braised (M, KLP, TNT)
Source: Jerusalem Post/Stephanie Witt Sedgwick on "How to love Brussels Sprouts"
Serves: 6

1 to 2 tbsp. oil
1/2 cup onion, chopped
500g to 700g (1 to 1-1/2 pounds) Brussels sprouts, outer leaves removed, stems trimmed, cut in half
1/2 cup chicken stock or low-sodium chicken broth
Pinch of sugar
Salt, to taste
Freshly ground pepper to taste

In a pan large enough to eventually hold all the sprouts, cook the oil over medium heat 3 to 4 minutes. Add onion and cook, stirring every minute or so, until translucent, approximately 3 minutes.

Add sprouts, stock or broth, and seasonings, stirring to combine. Increase heat to high and bring to a boil. Immediately reduce heat to low and cover.

Allow sprouts to cook slowly until tender, 25 to 30 minutes. Uncover, increase heat to high, and bring back to a boil. Cook until liquid has almost evaporated, approximately 4 minutes. Serve immediately, or cover and keep warm until serving.

Author's Notes:
This method gives Brussels sprouts and almost-melting quality.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A