We're thrilled to bring you kitchen wisdom from our friends at America's Test Kitchen. This week, they're sharing a vibrant, slow-cooked brussels sprouts recipe that's perfect for Thanksgiving.
Brussels sprouts, which grow in clusters on long stalks, are so named because they originated in Belgium. We love cooking and eating brussels sprouts when they're in season, particularly when braised in a flavorful liquid (stock, cream, or cider). These dressed-up brussels sprouts are perfect for the holiday table — and they leave the oven open for the main course. Chicken broth added savory depth, and a drizzle of balsamic glaze and olive oil contributed intense flavor and richness. Pine nuts lent a delicate crunch.
Prep tip: Smaller sprouts are tender and sweet, but those larger than an inch across can be bitter, with a rotten egg aroma. Trim the stem ends and remove any discolored leaves.
You can find balsamic glaze with the vinegar and salad dressings in most well-stocked supermarkets.
- 2 pounds brussels sprouts, trimmed and halved
- 2 cups chicken broth
- Salt and pepper
- 2 tablespoons balsamic glaze
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts, toasted
- 1/4 cup grated parmesan cheese
- Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
- Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.
- Vegetables, Side Dishes
- Serves 4 to 6