SERVES 4 TO 6
Brussels sprouts are an incredibly versatile vegetable with a unique, nutty flavor. My favorite way to prepare them is to pan sear them and then braise them with white wine and chicken stock, for a quick, delicious side dish.
1 pound fresh Brussels sprouts, trimmed and halved
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 large shallot, minced
½ cup white wine
½ cup The Essential Homemade Chicken Stock, or good-quality canned chicken stock or broth
1 teaspoon chopped fresh thyme leaves
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon zest
3 tablespoons freshly grated Parmigiano-Reggiano cheese
In a large skillet over medium heat, melt the butter with the olive oil. Place the Brussels sprouts in the skillet cut side down and sear them until lightly browned, 2 to 3 minutes. Turn them over, add the shallots, and sauté 2 to 3 minutes longer.
Add the white wine, chicken stock, and thyme; cover and braise until the sprouts are just beginning to soften, 3 to 5 minutes. Remove the lid and cook down the liquid until it’s almost gone. Turn off the heat and stir in the lemon juice and zest.
Serve immediately, topped with Parmesan.