Better Brussels Sprouts
Kim Franklin
ingredients
- 3 to 3 1/2 pounds Brussels Sprouts
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons olive oil
- 8 cloves garlic coarsely chopped or pressed
- 1 cup chicken broth
- salt and fresh ground pepper to taste
- 2 tablespoons unsalted butter melted
- 2 tablespoons chopped parsley
- fresh squeezed lemon juice to taste
directions
- 1
Cut off stem ends from sprouts and remove any outer yellow leaves. Cut a small X in the bottom of each sprout. Rinse in cold water, drain and pat dry. (May be prepared up to this point one day ahead and stored in plastic bag in vegetable crisper.)
- 2
Over low heat, melt 2 1/2 tablespoons butter with oil in a large heavy pot. Add garlic; cook for 2 1/2 to 3 1/2 minutes or just until garlic starts to change color. Add sprouts and toss with butter mixture. Add chicken broth, salt and pepper. Cover; cook over medium-low heat for 10 to 15 minutes, or until just tender. Stir once or twice. Do not overcook. Drain sprouts; return them to the pot. Just before serving toss with melted butter and adjust seasoning to taste. Shake the pot over medium-low flame to heat through but do not cook. Toss with parsley and lemon juice. Serve immediately.
Source: Christine Franklin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews