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.