Braised and Glazed Brussels Sprouts

Leave the Brussels sprouts whole—they’ll look beautiful and be less likely to overcook. Other vegetables you can use: shredded green or red cabbage, broccoli, or cauliflower.

3 tablespoons butter or extra virgin olive oil

1 pound Brussels sprouts, trimmed

1/2 cup or more stock , white wine, or water

Salt and freshly ground black pepper

• Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid, 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, checking once or twice and adding liquid as needed.
• Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned.
• Resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll them over. It’s okay if some sides are more well done than others.
• Taste and adjust the seasoning and serve hot or at room temperature.

MAKES: 4 servings

TIME: 30 minutes