Jane’s Brussels Sprouts

My dad served his mission in England and came home loving Brussels sprouts, which was not a thing anybody in Utah was doing in the seventies.

My mom started making them sometime in the eighties, and they were terrible. Boiled. Gray. Just that smell that really never goes away. We ate them because that was the rule at our table, and for years I assumed brussel sprouts were just something you endured out of loyalty to your dad,

At some point in my life she finally cracked it. Brown them first. A little sugar. Balsamic and butter at the end. Same vegetable, completely different food. They’re unreal and so good.

Now this is the dish people ask her to bring. My dad sits there quietly validated, like a man who has been telling everyone the same thing for thirty years and finally got proven right. I make them at my house now too, and my kids eat them without anyone bribing or forcing it to them.

Give it one more chance. This is the recipe that changes your mind.

Jane’s Brussels Sprouts

Give it one more chance. This is the recipe that changes your mind.

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Total Time 30 minutes mins

Servings: 8 – 10 people

Ingredients Equipment Method

Ingredients

  

• 2 lbs brussel sprouts
• 2 tbsp olive oil
• 2 tsp minced garlic
• 1 tbsp sugar
• 1 tsp salt
• ½ tsp pepper
• 1-2 cups chicken broth
• 1 tsp balsamic vinegar
• 1 tbsp butter

Equipment

• 1 skillet

Method

 

1. Trim the outer leaves from the Brussels sprouts, cut off the bottoms and slice them in half.
2. Heat the olive oil in a skillet over medium heat. Add the Brussels sprouts and garlic and cook until browned.
3. Turn the heat down and add the sugar, salt and pepper. Pour chicken broth over the Brussels sprouts until they’re just covered. Simmer until tender, about 10 minutes.
4. Drain and toss with balsamic vinegar and butter. Add salt and pepper to taste.