Braised Brussels Sprouts

A lot of people don’t like Brussels sprouts, but I think that’s because they haven’t had them cooked properly. This recipe makes the best Brussels sprouts you’ve ever had.

Yield 4 servings
Time 30 minutes
  • saucepan with lid
  • wooden spoon
  • 1 pound fresh Brussels sprouts
  • 2 T olive oil
  • t salt
  • ¾ c vegetable stock or water
  • 2 T sugar
  • 2 T apple cider vinegar
  • black pepper
Directions Rinse the sprouts, pull off any discolored leaves, trim off the bottom, and cut in half.

Heat oil, add sprouts and salt, and cook for 5-10 minutes, stirring occasionally, until they start to color.

Add ½ c stock, bring to a boil, lower heat, partly cover, and simmer for about 10 minutes, until sprouts are tender and liquid is gone.

Uncover and add the rest of the stock, sugar, and vinegar. Simmer, stirring occasionally, for about 5 minutes, until syrupy. Add pepper and taste to see if you need more salt.

Serve immediately or let cool to room temperature.

Notes Vegan Lunch BoxThis recipe for "Best Brussels Sprouts" is adapted from Vegan Lunch Box, by Jennifer McCann – read my review.

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