Kristen’s Braised Brussels Sprouts

Choux de Bruxelles Braisés

Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

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.


  • 4 tablespoons (55 grams) of salted butter
  • 1 pound (280 grams) of brussels sprouts, halved
  • Dash of salt and pepper
  • 2 medium shallots, thinly sliced
  • 1 cup (240 mL) dry white wine



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.