Braised And Glazed Brussels Sprouts (Mark Bittman)

1. 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.

2. 2

   Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.

3. 3

   Uncover and increase 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 over.

4. 4

   It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.