WHY THIS RECIPE WORKS Braising is one of the best and simplest ways to produce tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. You could braise these in low-sodium chicken or vegetable broth instead of water; if you try that, adjust the amount of salt you add accordingly. If you can find only large sprouts (greater than 1½ inches in diameter), halve them. You will need a 12-inch skillet with a tight-fitting lid for this recipe.
Serves 4
TOTAL TIME: 20 minutes
INGREDIENTS
- 1 pound Brussels sprouts, trimmed
- Salt and pepper
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh chives, parsley, or tarragon
- Lemon wedges
INSTRUCTIONS
- Bring sprouts, ½ cup water, and ½ teaspoon salt to simmer in 12-inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook until sprouts are tender, 8 to 10 minutes, shaking skillet halfway through cooking to redistribute sprouts. Drain well.
- Combine melted butter, mustard, and chives in large bowl. Add Brussels sprouts and gently toss to coat. Season with salt and pepper to taste. Serve with lemon wedges.
