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Browned and Braised Brussels Sprouts
From the Matthew Amster-Burton collection
| Serves | 2 |
Ingredients
| 1½ | Tbsp. olive oil | |
| 1½ | Tbsp. butter | |
| 2 | cups frozen Brussels sprouts, thawed and halved lengthwise | |
| ~ | Salt and pepper | |
| ½ | cup water |
Steps
- In a large skillet, heat the butter and oil over medium-high heat until the butter foams. Add the Brussels sprouts and cook until lightly browned, turning once or twice and sprinkling with salt and pepper, about 5 minutes.
- Add the water, cover, and reduce heat to medium-low. Cook 10 minutes or until sprouts are tender but not mushy. Uncover, boil off any remaining water, and serve.
Notes
Muscles from Brussels? Take a look at Matthew Amster-Burton’s love letter to the versatile Brussels sprout.
This content is from the Matthew Amster-Burton collection.
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