Braised Brussels Sprouts With Vinegar And Dill Recipes

BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL

Steps:

• Trim sprouts; halved if desired.
• In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
• Drain, refresh under cold running water and drain again.
• In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
• Bake, covered, in 350°F oven for 10 minutes.
• Uncover and bake for 5 minutes longer.

BRAISED BRUSSELS SPROUTS WITH BACON

Steps:

• Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
• Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

BRUSSELS SPROUTS BRAISED WITH VINEGAR

Steps:

• Trim the core even with the base of the sprouts. Remove the outer, discolored leaves and cut each sprout in half. Wash them thoroughly and drain well.
• Heat 1/4 cup olive oil in a 3-quart braising pot or wide, deep skillet. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup of the water and the vinegar and bring to a boil. Lower the heat so the liquid is simmering. Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, 20 to 25 minutes. If the liquid is evaporated before the sprouts are tender, add more water, about 1/4 cup at a time, as necessary. Taste and season with pepper and, if necessary, salt.
• Spoon the sprouts into a warm serving bowl, drizzle a little olive oil over them, and serve.
• Variation: Savoy or White Cabbage Braised with Vinegar
• Substitute one small (about 2-pound) head of Savoy or white cabbage for the Brussels sprouts. Peel off any discolored or wilted outer leaves and cut the head in quarters through the core. Remove the core and cut the cabbage into 1-inch-wide strips.

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.