ADVERTISEMENT
|
FREE TRIAL ISSUE
PLUS 50% OFF   |
||
 |
 |
||
|
HOME
» EAT & DRINK
» KITCHEN TIPS & TECHNIQUES
» BRUSSELS SPROUTS
|
|||
KITCHEN TIPS & TECHNIQUES
and special offer emails.
|
KITCHEN TIPS & TECHNIQUES
Brussels Sprouts Look for: Tight, firm, small deep-green heads without yellowed leaves or insect holes. The sprouts should preferably still be on the stalk. Prep: Peel off outer leaves; trim stem. Braise: Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon; increase heat to high, add 1 teaspoon butter and reduce liquid to a glaze. Pour over sprouts. Microwave: Place sprouts in a large glass baking dish. Add 1⁄4 cup broth (or water), cover tightly and microwave on High until tender, about 6 minutes. Roast: Preheat oven to 500°F. Cut sprouts in half. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning once halfway through cooking, until browned and tender, about 20 minutes. Steam: Place sprouts in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam until tender, 6 to 8 minutes. Recipes: Roasted Brussels Sprouts & Shallots Brussels Sprouts & Chestnuts « Back |
 
|
||||||||||
The EatingWell Market
FEATURED SPONSORS:
    |
||||||||||||
|
||||||||||||
