Garlic-Braised Brussels Sprouts

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Garlic-Braised Brussels Sprouts

 

2 teaspoons olive oil

1/2 to 1 cup vegetable broth

3 cloves garlic, crushed

10 brussels sprouts, halved through the stem end

1/2 onion, thinly sliced into half moons

 

Use a skillet with a lid that is just large enough to hold all the

Brussels sprouts in a single layer, about a 10 " diameter. Heat olive oil

and 2 cup vegetable broth over medium-low heat in the skillet. Add

garlic and cook until it begins to brown, about 1 minute. Remove as much

garlic as you can with a slotted spoon.

Add the brussels sprouts, cut side down and scatter the onion slices in

between the sprouts. Cover and reduce heat to low. Cook about 20 to 30

minutes until sprout stems are tender when pierced with a fork. Add more

chicken broth as necessary so the pan does not get dry.

Serves 4.

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Char Haz

charrem

 

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