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Brussel Sprouts That Even Your Kids Will Love and Eat
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.
- 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
- Cut the the brussel sprouts into quarters lengthwise.
- In a skillet large enough to accommodate your amount of sprouts in a single layer, melt the butter over medium high heat.
- When the butter is hot, add the sprouts and generously add kosher salt. Let the sprouts brown in the butter for 2-3 minutes.
- 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).
- 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
- 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.
- 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.
- 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).
- 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.