This is one of The Kale Project founder Kristen Beddard’s wonderful recipes inspired by the cabbage family. Brussels sprouts arrive at the market at the end of autumn, bringing with them endless possibilities for preparation. This vegetable has always been one of my favorites and Kristen’s method of lightly braising the brussels sprouts brings out their flavor while maintaining their nutritional benefits. This quick and easy recipe makes a perfect side dish to an autumn or winter meal.
Melt butter in large pan. Add halved brussels sprouts face down. Cook in butter on medium heat for 3–4 minutes. Add salt, pepper, shallots, and dry white wine. Cover and cook for 4 minutes. Stir lightly. Cover and cook on low heat for another 5–7 minutes. Serve immediately.
© 2015 All rights reserved. Published by Skyhorse.