Slow Cooked Brussels Sprouts

Recipe courtesy Dave Lieberman
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat vegetable oil over high heat in a large skillet. Add Brussels sprouts and brown all over by shaking the pan often. Season with salt, to taste. Remove Brussels sprouts from pan, reduce heat to medium high and add the butter to melt. Add shallots and saute for a minute or 2. Add the sprouts back in, add the chicken stock, cover, reduce heat to medium low, and cook for 30 minutes or until sprouts are soft and tender.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

2

Newest Ratings and Reviews

Read all 2 reviews

  • on October 24, 2013

    Flag

    This recipe was just ok as is. I had to make some adjustments because I felt it needed more flavor. I like the method used and was easy to make. I added garlic with the shallot , a little garlic salt ( instead of regular and pepper. You really don't need 2 TBS of oil, 1 will work. Same with the butter, you could use half the amount called for. I think bacon chopped and cooked before the sprouts were added would be delicious and using some of that fat to sauté the sprouts would work instead of oil.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 28, 2012

    Flag

    Not too blown away by this recipe, and not a lot of people ate it at my Thanksgiving dinner

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.