Braised Brussel Sprouts


Author: James R. Kirkley, IV

Serves: 4

Braised Brussel Sprouts


1 pound, fresh brussel sprouts – halved lengthwise
il Fustino Arbequina EVOO
kosher salt
freshly ground pepper
1/4 cup, chicken broth


  1. In a large cast iron skillet over medium high heat swirl a bit of olive oil and a knob of butter to lightly coat the pan.
  2. Place sprouts individually cut face down on the pan.
  3. With tongs check to see how they are coming along. They should be nicely brown but not burned.
  4. When each sprout is done remove to a separate bowl.
  5. When a whole batch is done. Add more oil and butter and repeat the browning process until all the sprouts are browned.
  6. Toss browned sprouts with kosher salt and ground pepper to taste.
  7. Return the sprouts to the skillet and reduce heat to medium. Add chicken broth and cover the skillet. Toss occasionally.
  8. Check for doneness. The sprouts should be al dente but definitely not mushy.
  9. Serve immediately.

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