Saturday, March 21, 2009

Braised and Glased Brussels Sprouts, HTCE Anniv edition, p. 270

I love Brussels Sprouts and usually just steam them. This time, I wanted to see what Bittman had to offer. This recipe looked so simple that I had to try it. Put butter, chicken stock, and Brussels sprouts in pan, cover and bring to a boil. Simmer for 10 minutes. I used the liquid from home made chicken soup and I know that made a big difference.
Uncover, and boil off all the liquid, until everything becomes glazed and crisp. What could be easier than that? I had to sneak a few right out of the pan. The rest went over some pasta with a little fresh Parmesan cheese ground on top. It was delicious and I will definitely make this again! I forgot how good butter tastes when you cook with it. I love olive oil but once in a while it's nice to use real butter. The Brussels sprouts were tender yet crisp on the outside.
Bon appetit and as usual, a big thank you to The Bittman.


  1. I always thought Brussel Sprouts taste real bad, curious to know how your recipe is different, does it taste bitter?

  2. They weren't bitter at all. They were on the sweet side. Don't be afraid of them. Try'll like it!