Braised Brussels Sprouts (Rachael Ray)

1. 1

   Heat a large saute pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.

2. 2

   Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.

3. 3

   Serves 4 for a main dish or 6-8 as a side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.