“Okay, I haven't made this recipe, but I will, no really. You see, it's made with brussel sprouts. I don't know about you, but brussel sprouts are sort of against my religion. I only tried them once, at my step-sister's wedding. And I had just met my step-sister the week before, but that's another story. I did not like them, in fact, I hated them. But in this recipe the brussel sprouts are small and I will make this. Or maybe substitute fennel or endive...OOH, serve with salmon.”
READY IN:
25mins
SERVES:
6
YIELD:
6 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to a boil in a large pot. Add brussel sprouts and cook for 3-5 minutes, until bright green and just tender. Drain well.
  2. Heat oil in a large skillet over medium high heat. Add sprouts and onions and cook 3-4 minutes until sprouts are golden and onions tender. Add garlic and cook 1 minute more.
  3. Turn heat to low and add chicken broth and vinegar.
  4. Stir in remaining ingredients and heat through. Serve warm.

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