Pan Seared Brussels Sprouts
SERVES 4 TO 6
Directions
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.
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.
Ingredients
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