| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound Brussels sprouts, trimmed
- Salt
- 3 tablespoons butter
- 3 tablespoons finely chopped shallots
- 3/4 cup chicken broth
Instructions
- Heat vegetable oil over high heat in a large skillet. Add Brussels sprouts and brown all over by shaking the pan often. Season with salt, to taste. Remove Brussels sprouts from pan, reduce heat to medium high and add the butter to melt. Add shallots and saute for a minute or 2. Add the sprouts back in, add the chicken stock, cover, reduce heat to medium low, and cook for 30 minutes or until sprouts are soft and tender.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 209 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 24 mg |
| Sodium | 427 mg |
Reviews
I will never make Brussels sprouts any other way after trying this recipe. It was great.
I usually roast Brussels sprouts, but wanted to try something different. I used homemade vegetable stock instead of the chicken stock & onion instead of shallots. It was delicious. I’ve already made it a second time.
The taste was great, but they were soooo mushy! Won’t make again.
These were awesome, although I changed the recipe a bit. I can’t use canned chicken broth because I’m allergic to yeast, and I didn’t have any home made on hand. Instead, after browning the sprouts, I sauteed some onion and garlic, added the sprouts back in then mixed 3/4 cup of water with Onion powder, garlic powder and poultry seasoning for the simmer. It was delicious. I just wish I added a little more broth, because it had evaporated and the broth was really good. Will definitely make again.
My family LOVED this recipe. So easy, with so much flavor. I added a slice of bacon to push it over the edge!
Love this because it takes only whatever you happen to have in the kitchen. Tender and savory. Added some freshly grated Romano cheese at the end and the whole family ate and enjoyed!
Thanks, Michael, This was just the recipe I was looking for
and it is a winner. I did add a few herbs and used bacon fat
for the seasoning–came out great!
and it is a winner. I did add a few herbs and used bacon fat
for the seasoning–came out great!
This recipe is outstanding. Even my children who never ate brussel sprout love them now. Great recipe!!!
Delish! I sauteed a few strips of bacon first, then added the sprouts with some red onion. After it was done cooking, threw a little Gorgonzola in, mixed it up and O…M…G, YUM!!
Outstanding! I’ve been roasting my brussels sprouts, but I like this preparation much better. Slow cooking them results in such tender and sweet little cabbages, this will be my new go-to recipe.