Creamy Braised Brussels Sprouts

1. 1

   Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.

2. 2

   Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.

3. 3

   Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.

4. 4

   Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.

5. 5

   Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.

6. 6

   Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.