I learned this recipe years ago in Colorado and first made it as a Thanksgiving side dish for a vegetarian friend. It quickly became a favorite — rich, tender, and full of deep roasted flavor. It’s simple, comforting, and perfect for holidays or weeknight dinners.
Ready in: 40 minutes
Preparation time: 5 minutes
Serves: 4 people
Ingredients
- 2 lbs Brussels sprouts
- 2 Tbl minced garlic
- 2–3 cups chicken stock
- 4 Tbl butter
- 1 Tbl olive oil
- ½ sweet Vidalia onion, finely diced
- Salt and pepper to taste
Preparation
- In a large cast iron skillet (or any stovetop-to-oven safe pan), add Brussels sprouts, onion, garlic, and olive oil. Cook over medium heat, lightly browning the Brussels sprouts for 5–10 minutes.
- Once browned, pour in enough chicken stock to just barely cover the sprouts. Transfer the pan to the oven at 350°F and braise uncovered for about 40 minutes, allowing the stock to reduce.
Tips
I prefer cast iron for this dish because it holds heat well and creates excellent caramelization, but any oven-safe pan will work. Keeping the pan uncovered is important — it allows the stock to reduce by at least half, concentrating the flavors beautifully.
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