I am not going to be one of those food bloggers who sings the praises of some less fashionable vegetable just to be seem cool and winning. Truth is, Brussels sprout aren’t as naturally tasty as a lot of the other vegetables out there. Give me a tomato, carrot or green bean over a sprout any day. That said, Brussels sprouts can be pretty tasty with a little work.
After looking at a bunch a recipes it seems like braising them is the way to go. You can either do it with water or a broth, or using the sprouts own moisture. The second technique, what I will call “dry braising,” probably isn’t quite braising but it is sort of close. With both techniques you cook the sprouts covered for half the time and then uncovered for the remainder to evaporate any remaining liquid or brown them if no additional liquid was added.
I went for the traditional braise, but a recipe for what I am calling the “dry braise” is here. For liquid braising you could use a variety of flavors, I went for chicken broth and Spanish Smoked Paprika. Something like lime zest and red pepper flakes could work too.
Braised Brussels Sprouts
- 1 pound Brussels sprouts (look for small, firm, & bright green sprouts)
- 1/2 teaspoon table salt
- 1/2 cup chicken broth or water
- Flavors (lime juice & zest, or paprika or whatever you see fit)
- 1 tablespoon butter (optional, but tasty)
- Rinse the sprouts and remove any remaining stems and discolored leaves.
- Cut all sprouts in half from tip to stem. Baby ones do not need to be cut.
- Add all ingredients to saucepan or frying pan, with a lid. Bring to a boil in over a medium-high heat.
- Once it reaches a boil, cover and lower heat to a simmer. Cook for ~6 minutes. Remove cover and continue to cook, stirring occasionally, until almost all of the remaining liquid cooks off.