I love brussels sprouts and I think you do too, since my most popular post was for roasted brussels sprouts. Last Saturday I bought a giant stalk of brussels sprouts from Trader Joes, so I have eaten them a few times this week. Sauteing sprouts in a generous amount of salt in butter is absolutely delicious, but not the most healthy way to go. I have been experimenting with ways to cook brussels sprouts with less butter. Often I add white wine when sautéing vegetables to cut the amount of butter and/or olive oil used. However, I am out of white wine, so I have used my other trick, chicken (or vegetable) broth. These brussels sprouts were sautéed in a little butter and a good amount of chicken broth. The result was (almost) as good as brussels sprouts slathered in butter.
You will need:
1 tablespoon Butter
1 teaspoon Olive Oil
1/4 cup Chicken Broth
Cut the end off the brussel sprout and cut in half. Remove any browned leaves from the outside. For the record, my husband and I determined that 16 brussels sprouts are the perfect amount for 2 people.
Melt the butter in a skillet heated over medium heat. Add the brussels sprouts inside facing down. Pour in enough chicken broth to coat the pan.
Saute until the brussels sprouts are golden brown. Add more chicken broth to the pan as necessary. Once the inside of the brussels sprouts are browned, flip over and drizzle a little olive oil in the pan. Salt generously. Cook until the outside has browned.