Helen Hoie's Braised Brussels Sprouts
Updated Oct. 10, 2023
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart brussels sprouts
- 8tablespoons butter
- Salt and freshly ground black pepper to taste
- ¼cup lemon juice
- 1pound fresh mushrooms, sliced
Preparation
- Step 1
Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.
- Step 2
Preheat oven to 350 degrees.
- Step 3
Place the brussels sprouts in a heavy oven-proof casserole, and toss with 6 tablespoons of the butter, salt and a generous amount of pepper. Stir in the lemon juice.
- Step 4
Cover tightly, and bake for 25 to 35 minutes, until the brussels sprouts are just tender. Baste and stir 2 to 3 times during the cooking.
- Step 5
While the brussels sprouts are baking, heat the remaining 2 tablespoons butter in a large, heavy skillet. Saute the mushrooms over high heat until lightly browned, 5 to 8 minutes.
- Step 6
When the brussels sprouts are done, mix in the mushrooms and serve.
Private Notes
Comments
Just made this tonight. For something so simple it was quite delicious. I prepared everything as the recipe was written. The flavors melded together well and the lemon juice put it over the top. Short cooking time, great flavor, fantastic side for a steak or make a meatless meal over rice. Can’t lose!
Adjusted this for simpler prep and clean-up by braising the sprouts and mushrooms together, covered, for 30 mins, then uncovering and roasting for another 10-15 minutes to dry out a bit. Oh, and added about a tsp of dried thyme to veggies before covering. Delicious and simple!
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