Skillet-Braised Brussels Sprouts
Delicious side dish featuring tender, caramelized sprouts seared in a hot skillet, then gently simmered with garlic and broth for perfect texture and rich flavor in under 30 minutes.
Ingredients
- 1 lb fresh Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 2 garlic cloves minced
- ½ cup vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- Optional toppings: grated Parmesan toasted almonds, lemon zest, or balsamic glaze
Instructions
Prep Brussels Sprouts:
- Wash Brussels sprouts, remove outer leaves if needed, trim stem ends, and halve larger sprouts.
Heat Skillet:
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Sear Sprouts:
- Place Brussels sprouts cut-side down in the skillet. Cook undisturbed for 4-5 minutes until deeply browned.
Add Garlic and Broth:
- Add minced garlic; sauté for about 30 seconds. Pour in broth, reduce heat to medium-low, cover skillet with a lid, and simmer for about 10-12 minutes until sprouts are tender.
Finish Cooking:
- Remove the lid and slightly increase the heat, cooking an additional 1-2 minutes to evaporate excess liquid. Season with salt and pepper.
Serve:
- Transfer to a serving plate, garnished with your choice of Parmesan cheese, toasted almonds, lemon zest, or a drizzle of balsamic glaze.
Notes
- Skillet Choice: Use a heavy-bottomed skillet, such as cast iron or stainless steel, for optimal browning and even heat distribution.
- Sprout Size: Choose sprouts that are similar in size to ensure even cooking. Halve larger sprouts and leave smaller ones whole to maintain consistent cooking times.
- Avoid Overcrowding: Arrange sprouts in a single layer for best results; overcrowding can cause steaming instead of caramelization.
