Garlic Broth-Braised Brussels Sprouts
- 2 tablespoons extra-virgin olive oil
- 1 pound Brussels sprouts, trimmed of stems and cut in half lengthwise
- 1 cup Garlic Broth
- Coarse sea salt
- 1⁄4 cup white wine
- 2 tablespoons minced fresh thyme
- White pepper
Instructions:
Braising the Brussels sprouts in garlic broth until meltingly tender makes them less bitter and deeply flavorful.
- Coat a large sauté pan with the olive oil. Add the Brussels sprouts, arranging them cut side down, making one snug layer. Turn the heat to medium-high and sauté until the cut sides are lightly browned, 2 to 3 minutes.
- Add the Garlic Broth and 1 teaspoon sea salt. Bring to a boil and stir well. Immediately reduce the temperature to low, cover tightly, and braise for 15 minutes. Add the white wine and the thyme, stir well, cover, and braise 5 minutes more, until the Brussels sprouts are meltingly tender.
- Remove from the heat.
- Season with additional salt and pepper to taste and serve hot.