Helen Hoie's Braised Brussels Sprouts

Updated Oct. 10, 2023

Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4(7)
Comments
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Ingredients

Yield:8 servings
  • 1quart brussels sprouts
  • 8tablespoons butter
  • Salt and freshly ground black pepper to taste
  • ¼cup lemon juice
  • 1pound fresh mushrooms, sliced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

136 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.

  2. Step 2

    Preheat oven to 350 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    When the brussels sprouts are done, mix in the mushrooms and serve.

Ratings

4 out of 5
7 user ratings
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Comments

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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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