This is a somewhat old fashioned recipe for Brussels Sprouts. Nevertheless, its very easy to make and quite satisfyingly tasty. Braised Brussels Sprouts may be perfect for your Thanksgiving or holiday dinner because it cooks quite quickly on top of the stove, so you don’t have to figure out how to get the dish in the oven while your turkey is taking up all the room.
Select small, bright green sprouts with very tight leaves. Wash and dry the Brussels sprouts on paper towels. Trim off the darkened part of the root. With a sharp-pointed knife, cut a cross in the root end.
Cut a cross in the root.
In a skillet, heat the butter and olive oil over high heat. When the foam subsides, add the Brussels sprouts. Roll them around gently in the pan for several minutes to sear the outsides, trying not to break loose the leaves.
Brown the sprouts.
The sprouts should be somewhat browned. Lower the heat. Add the broth, thyme, salt, and pepper taste.
Add the broth.
Cover the pan and let them simmer, stirring occasionally, until they are just tender when pierced with a knife.
Remove the Braised Brussels Sprouts to a serving plate. If the broth is still very liquid, turn up the heat, stirring until the sauce gets syrupy. Pour the syrup over the Brussels sprouts and serve as a side vegetable.
