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Browned and Braised Brussels Sprouts
(recipe, Matthew Amster-Burton)
- 1½ Tbsp. olive oil
- 1½ Tbsp. butter
- 2 cups frozen Brussels sprouts, thawed and halved lengthwise
- Salt and pepper
- ½ cup water
- 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.
Muscles from Brussels? Take a look at Matthew Amster-Burton's love letter to the versatile Brussels sprout.