Braised Brussel Sprouts

Wine Pairing

Barbera, 2012


  • 2 tbsp. olive oil
  • 1 lb. Brussels sprouts, trimmed
  • 3 tbsp. butter
  • 3 tbsp. shallots, finely diced
  • 3/4 cup chicken broth


Heat olive oil over high heat. Add Brussels sprouts and brown all over. Remove sprouts from pan and reduce heat to medium. Add butter to melt. Add shallots and sauté until soft. Add sprouts back to pan and pour in chicken stock. Bring to a boil, cover and simmer for 30 minutes.

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