Brussels sprouts finish their growing season in early spring. I’ve been cooking them every other week for a while now, and this recipe is one of my family’s favorite ways to prepare them. It’s quick and simple and imparts a lot of flavor into the sprouts.
I originally found this recipe on Food.com. I’ve scaled the recipe for one pound of Brussels sprouts and I added the garlic because I love garlic.
Brussels Sprouts in Onion Butter
- 1 pound fresh Brussels sprouts, cleaned and cut in half
- 1/2 cup chicken broth (use vegetable broth to make it vegan)
- 1/2 medium onion, thinly sliced
- 1 clove garlic, minced
- a good squeeze of fresh lemon juice
- 2 tablespoons butter (use olive oil to make it vegan)
- Dash salt and pepper, to taste
Melt butter in a heavy bottomed skillet, add onions and garlic, and sauté until until soft and tender. Add a good squeeze of fresh lemon juice.
In a separate pot, cook the Brussels sprouts in the chicken broth until soft to the chew, but not mushy, 10-12 minutes. Sprouts should still be bright green.
Drain the chicken broth and combine the onion butter and the Brussels sprouts. Season with salt & pepper. Serve immediately.