Tell me I’m not the only one who can eat a pound of Brussels sprouts in one sitting.
I just did. Straight out of the pan. No shame.
As a kid, you think Brussels sprouts live in hell right next to coffee, blue cheese and dark chocolate. Fast-forward 20+ years and I’d be happy to find any of these wrapped up under the Christmas tree.
If you’re a sprout fan, give this easy recipe a try…
Braised and Glazed Brussels Sprouts
- 3 tablespoons coconut oil or butter or extra virgin olive oil
- 1 pound Brussels sprouts, trimmed
- 1/2 cup water or white wine or stock
- Salt and pepper
- Combine the coconut oil, sprouts and water in a deep skillet with a tight-fitting lid (I used a cast iron skillet and put a pizza stone on top of it. Do what works for you.), sprinkle with salt and pepper and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes (Mine took 7.).
- Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Don’t stir too often; let them sizzle and get golden and crispy. Taste and adjust seasoning.
- Serve hot or at room temperature.
I ate mine straight from the skillet with a drizzle of Mike’s Hot Honey, which WAS wrapped under the Christmas tree for me in 2016.
Slightly adapted from: How to Cook Everything Vegetarian, Mark Bittman