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Brussel Sprouts That Even Your Kids Will Love and Eat

Updated on February 27, 2013
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I know. I know. Some of you out there are thinking, "I can't stand them. How can brussel sprouts be tasty enough that kids will eat them?" If you like brussel spouts, read on. If you don't, read on anyway. I've made this side dish for several people who claimed an aversion to brussel sprouts, and they came away big fans. The secret is twofold: 1) quartering them ensures that they get soft all of the way through and 2) use beef or vegetable broth in the braising process.

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Serves 4

Ingredients

  • 1 large handful brussel sprouts, (i.e. 4 people = 4 large handfuls. Actual number varies based on size of sprouts)
  • 2 tbsp butter
  • 1 cup beef broth, substitute vegetable broth to make this vegetarian
  • kosher salt, to taste

Instructions

  1. Cut the the brussel sprouts into quarters lengthwise.
  2. In a skillet large enough to accommodate your amount of sprouts in a single layer, melt the butter over medium high heat.
  3. When the butter is hot, add the sprouts and generously add kosher salt. Let the sprouts brown in the butter for 2-3 minutes.
  4. Flip the sprouts (so as to not let them burn on one side), and add the broth. The purpose is to allow the sprouts some liquid in which to steam as well as sauté (i.e. that is a braise).
  5. Let the sprouts braise until soft throughout when poked with a fork (about 8 minutes more). Occasionally, move them around the pan and turn them to keep them from burning). You can add more liquid, if necessary.

How Not to Screw It Up

  1. Don't use a butter substitute. Butter brings a lot of flavor. Do not cut corners and use margarine or another substitute. If you worry about cholesterol, this dish is not for you. If you worry about your health, butter in moderation is better for you than chemical substitutes anyway.
  2. Be generous with the salt. It helps to draw moisture out of the sprouts while they cook. That helps them to steam as well as braise. It will not make your dish salty.
  3. I prefer beef broth for this dish as it adds some nice flavor. However, if you are trying to keep this dish vegetarian (or you are already having a heart attack about cholesterol from the butter--pun fully intended--you can use vegetable or mushroom broth).
  4. Keep moving those sprouts around the pan every 2 minutes or so. Cooking them on medium high or even high heat helps with the flavor, but if you let them sit in the pan, they will burn. The liquid in the pan will most definitely evaporate before the sprouts are fully cooked.

Made these Brussel Sprouts? Rate this Recipe

4.3 stars from 4 ratings of Braised Brussel Sprouts

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    • livelonger profile image

      Jason Menayan 5 years ago from San Francisco

      I love brussels sprouts but am always looking for new ways to prepare it...and to use my skillet. Can't wait to try this! (Thank you for the veggie option, too)

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      Behold, the power of butter!!! I'm not the biggest fan of brussel sprouts, but I bet these taste amazing.

    • MickiS profile image
      Author

      MickiS 5 years ago from San Francisco

      Simone, I will convert you to being a fan of brussel sprouts as I have many before you. :-)

    • Hendrika profile image

      Hendrika 2 years ago from Pretoria, South Africa

      I'm going to try this Brussels Sprout recipe on my family. I'm desperately looking for some more recipes for green veggies, at the moment all I get into them is green beans and spinach.

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