Mark Bittman's Braised and Glazed Brussel 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 and deserves a special recipe. Leave the Brussels sprouts whole—they'll look beautiful and be less likely to overcook.
Other vegetables you can use: shredded green or red cabbage, broccoli, or cauliflower.
Ingredients
3 tablespoons butter or extra virgin olive oil
1 pound Brussels sprouts, trimmed
1/2 cup or more stock, white wine, or water
Salt and freshly ground black pepper
Procedure
1. 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.
2. 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 them over. It’s okay if some sides are more well done than others. Taste and adjust the seasoning and serve hot or at room temperature.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Forty-Five Minute Roast Turkey
Turkey Gravy
Favorite Bread Stuffing
Cranberry Relish with Orange and Ginger
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
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