Broth-Braised Brussels Sprouts

Broth-Braised Brussels Sprouts

Broth-Braised Brussels Sprouts


Makes 4 side-dish servings


1 pound fresh Brussels sprouts
1/2 cup condensed beef broth or 1/2 cup water plus 2 teaspoons instant beef bouillon granules
1 tablespoon butter or margarine, softened
1/4 cup freshly grated Parmesan cheese


  1. Trim stems from Brussels sprouts and pull off outer discolored leaves.
  2. Use large enough saucepan to allow sprouts to fit in single layer. Place sprouts in saucepan; add broth. Bring to a boil; reduce heat. Cover; simmer about 5 minutes or just until sprouts turn bright green and are crisp-tender.
  3. Uncover; simmer until liquid is almost evaporated. Toss cooked sprouts with butter and cheese. Sprinkle with paprika to taste. Garnish as desired.


For faster, more even cooking, cut an "X" deep into the stem end of each Brussels sprout.

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