This unique Brussels Sprouts recipe produces bright green, shiny, glazed vegetables bursting with flavour! Three ingredients plus salt and pepper cook in one pot on the stovetop in 20 minutes!
Whether you're looking for the best Brussels sprouts recipe for Thanksgiving or simply a nutritious side to do justice to some nice, fresh Brussels sprouts, you need look no further! This method leaves your oven free for other things while also giving your veggies a slightly browned, glazed finish.
This dish is free from gluten, dairy, and nuts. It's even vegan if you make it with vegetable broth.
What You'll Need
- Brussels Sprouts - When you’re buying Brussels sprouts, you want to look for firm, compact, fresh heads. Avoid tough or woody ones.
- Avocado Oil - I prefer avocado oil, because it's good at higher temperatures. Coconut oil would also be a good choice, but keep in mind that it will change the flavour slightly.
- Broth - A good broth like Homemade Bone Broth contributes greatly to the flavour. Use vegetable broth to make this a vegan dish.
How to Make the Brussels Sprouts Recipe
Wash the Brussels sprouts, and trim a little off the bottom taking any nasty outer leaves with it.
Combine all of the ingredients in a wide pan.
Bring it all to a boil; then simmer until the Brussels sprouts are just tender.
Remove the lid and allow the liquid to boil off. Watch them very closely as you allow them to brown on one or two sides.
Recipe FAQ's and Tips
If your Brussels sprouts have any insects in them, a good soaking will rinse them out. If bugs don't seem to be a problem, simply washing under a tap should suffice.
Brussels sprouts pair well with toasted nuts, cheese, mushrooms, grains, and anchovies. Also try them with coconut, cilantro, and eggplant!
Salt reduces our perception of bitterness. That's why we add salt to Brussels sprouts right at the beginning of cooking. Add a little more at the end, if you think they need it.
This braised and glazed method is the best way to eat Brussels sprouts! They turn out with a moist, shiny glaze and some browned, charred bits around the edges.
More Simple Side Dishes
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Braised and Glazed Brussels Sprouts
- 1 pound (454 g) Brussels sprouts
- 3 tablespoons (45 ml) avocado oil
- ½ cup (118 ml) stock or broth (use vegetable stock for vegan)
- salt and freshly ground pepper to taste
- Wash the Brussels sprouts, and trim a little off the bottom taking any nasty outer leaves with it.
- Combine all ingredients into a wide pan and cover. Bring to a boil; then simmer 5 to 10 minutes until the Brussels sprouts are just tender.
- Remove the lid and allow the liquid to boil off. Watch them very closely, so your pan doesn't boil dry. You don't need to stir them much. Allow them to brown on one or two sides.
- Choose firm, heavy Brussels sprouts with tightly packed leaves.
- Simmer only until the sprouts begin to become tender. Don't overcook them.
- Watch the pan closely as the liquid evaporates off at the end of cooking. The oil will help to keep them from stickling to the pan too much.