Garlic-Braised Brussels Sprouts
October 03, 2018
We’re delighted to see that Brussels sprout phobia is on the decline. Suddenly, the little guys are everywhere, being enjoyed for their earthy, mildly nutty flavor and versatile texture. They’re also an incredibly healthy choice: They’re packed with vitamins C and K, fiber, and cancer fighting antioxidants.
In this recipe, Brussels sprouts are braised in a garlic-infused broth for a wonderfully savory flavor and a tender consistency. They make a terrific companion to our Mahi Mahi & Southwestern Succotash recipe.
Our tips: Cook your sprouts with care, so they don’t get mushy: Brussels sprouts are done when the center stem is fork tender.
2 tsp Napa Valley organic olive oil
½ cup Pacific fat-free chicken broth
3 cloves garlic, crushed
10 large Brussels sprouts, halved through the stem end
½ onion, thinly sliced into half moons
- Add olive oil and chicken broth to a skillet, and heat to medium-low. [Note: Use a 10-inch skillet with a lid: it must be large enough to hold all the Brussels sprouts in a single layer.]
- 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 20-30 minutes until sprout stems are tender when pierced with a fork. Add more chicken broth as necessary so the pan does not get dry.