Braised Brussels Sprouts
Tender, nutty sprouts finished in a savory broth glaze
Why This Recipe Works
Braising is the fastest path to sprouts that are tender without being mushy. This one-pan method uses a quick steam followed by a reduction to create a savory glaze that clings to every leaf.
Instructions
Melt the butter in a 12-inch nonstick skillet over medium heat. Add the shallot and a pinch of salt, then cook until the shallot is softened and fragrant.
Add the Brussels sprouts, vegetable broth, and salt. Increase the heat to medium-high and bring the liquid to a simmer.
Cover the skillet tightly and cook until the sprouts are bright green and nearly tender, about 5 minutes.
Remove the lid and continue cooking, stirring occasionally, until the liquid has evaporated into a thick glaze that coats the vegetables, 3 to 5 minutes. The sprouts should be tender and lightly browned in spots.
Season with pepper to taste and serve immediately, while the glaze is hot and glossy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- shallot: 2 tablespoons minced red onion
