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

1. 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.
2. 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.

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