This is an easy side dish you can prepare with either fresh or frozen vegetables. I had some frozen brussels sprouts in the freezer, and didn’t like the way the “fresh”, packaged ones looked at the market, with brown root stems, and a sickly look, each and every one — Oy! So, even though it was a bit mushier, due to the pre-frozen quality, it was still a quick and tastier uptick than just some veggies from a can or microwave steam-packet. I ate them for my entire dinner, and had a nice (canned plus fresh) fruit salad for dessert.
Randy’s Recipes: Braised Brussels Sprouts (Randyjw; November 6, 2016)
Brussels Sprouts, fresh or frozen; rinsed — you can cut in half, or leave whole
Butter: 1 to 2 Tablespoons, or to add richness without sogginess
Wine/Liqueur/Spirits/Alcohol Flourish (I used sweet, red wine, Manischewitz Concord Grape; you can use cognac, brandy, Jaegermeister, schnapps, rum, coconut-flavored, Grand Marnier, cherry….. etc.)
Carmelize rinsed brussels sprouts on the stovetop or in the oven on a sheet pan, allowing them to sit and take on color without stirring, but being careful not to burn them. Add in sesame oil and contine cooking. Add butter, only to richen and coat, but not make soggy. Same with the alcohol flourish — add in only a line or two to add flavor at the end, but to not make soggy. Cook to blend through a bit. Serve and Enjoy!
7.3 Yums Up