Saturday, November 21, 2009
Braised Brussels Sprouts with Rosemary and Lemon
We love Brussels sprouts roasted and stir-fried, but we wanted to experiment a little and decided that since cabbage is delicious braised, why not see if Brussels sprouts would be amenable to the same treatment?
And oh, are they ever.
2-3 cups Brussels sprouts
6 cloves garlic
1-2 cups stock
2 tablespoons fresh rosemary (stems removed)
juice of 1 lemon
Trim the bottoms of the sprouts and slice in half lengthwise. Heat a little olive oil in a heavy-bottomed saucepan. Add the garlic and only as many sprouts as will fit in a single layer. Saute for a minute or two, until the sprouts are bright green and glistening. Add enough stock to cover the Brussels a little more than halfway. Add rosemary and salt (keep in mind how much salt your stock may already have). Turn the heat up to medium-high and cook, uncovered, until the liquid has completely evaporated.
Add some olive oil and flip the sprouts so that they are all cut-side-down. Fry until the bottoms of the Brussels are well-browned. Remove the sprouts, garlic and rosemary to a serving dish. Return the saucepan to low heat and add the lemon juice. Deglaze, scraping the pan to get all of the delicious browned bits, then simmer just a minute or so, to reduce the lemon juice. Pour sauce over Brussels and serve.