This is an easy way to put together Brussels sprouts so that they turn out firm to the bite but nevertheless tender, and searing them give them a superb caramelized taste.

Elements

• one lb. Brussels sprouts (or as a lot of as will fit face-down on your skillet)
• one tbsp extra virgin olive oil
• 1/three cup chicken stock
• Kosher salt to taste
• Freshly squeezed lemon juice, to taste

Methods to Make It

Trim the stems off the Brussels sprouts and then halve them lengthwise. Hold any outer leaves that fall off.

Over medium-substantial heat, heat the oil in a broad skillet or saut pan, and area the brussels sprouts halves encounter down in the oil. Arrange any loose leaves in excess of the tops, as if you happen to be covering the sprouts with small blankets.

Let the sprouts brown in the oil for about five minutes, after which time you can turn them with tongs. They should be a lovely golden brown. If not, depart them encounter-down until they have a good shade, then flip them over.

Add the stock to the pan, which will generate really a large sizzle. You can sprinkle some Kosher salt more than the Brussels sprouts now. Cover the pan and turn the heat to minimal. Simmer for about five far more minutes. The liquid need to be largely gone by now.

You can swirl in a little butter now, modify seasoning with lemon juice and Kosher salt and serve right away.

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