Braising food basically means beginning by searing it over a high heat and then finishing it with a cover on the pan or pot at a lower temperature, to steam.
But this is my new favorite method of cooking these green gems: It’s fast, easy and they come out perfectly.
How To Braise Brussels Sprouts:
Ingredients: (Serves 4 as a side dish)
1.) 16 ounces or a one pound bag of Brussels sprouts. If they’re on the smaller side, they cook faster.
2.) Two teaspoons extra virgin olive oil.
3.) Two teaspoons real salted butter.
4.) A lemon for a fresh squeeze of lemon juice. I use the juice of about half a small lemon or less, to your taste.
5.) Seasoning to your taste: I used garlic powder and garlic salt, add pepper if ya like it.
My friend Bradley who showed me this method adds a dash of cayenne pepper to his to add a kick.
That’s it, they don’t need anything else- but this time, I added some chopped sun-dried tomatoes and shaved Parmesan cheese as an optional topping. You can also never go wrong with bacon.
Heat the two teaspoons of EVOO in a nonstick skillet.
Add the Brussels Sprouts and toss them around in the oil with a spatula until they are coated. Turn the heat or flame to high.
Stir and toss the sprouts occasionally (I use a bamboo spatula) on high heat for 2-3 minutes, until at least one side of the sprouts looks seared or “burned.”
Reduce the heat to medium low and cover the pan. Cook mostly covered, stirring occasionally for about 11-12 more minutes, so about 15 minutes total.
The tossing/stirring is important to get all sides cooked, but the lid on helps steam them through. I worried they would taste burned, they really don’t- it’s delicious.
Towards the middle to end of cooking, add a squeeze of lemon juice and garlic powder and garlic salt or salt and pepper to taste. Toss and re-cover.
Add a dash of cayenne pepper if ya want them a little spicy.
After about 15 minutes or less of cooking, just eyeball it, I remove them from the heat and leave the cover on for 3-5 more minutes to finish steaming.
Stick a fork in one to see if it’s done enough for you, if not, put the lid back on for a bit.
Right before serving, I add in the butter and melt it in the still warm pan, tossing the beauties around in it. It adds fuller flavor and makes them a little glossy!
Calories: These are so high fiber and filling, this amount serves at least four people as a side dish.
The whole recipe without toppings is about 33o calories or only 80-85 calories per serving.
With five tablespoons of shaved Parmesan and two tablespoons of sun-dried tomatoes (not packed in oil), that’s about 500 calories for my dish as pictured above.
In other words, with my toppings, it’s only 120 calories per serving.
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