Braised Brussels Sprouts Rachael Ray Recipes

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Steps:

• Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
• Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
• Serves 4 for a main dish or 6-8 as a side dish.

Steps:

• Trim Brussels sprouts and cut an x in the core of each.
• Place in a saucepan and cover with water,bring to a boil.
• Cook for 8-10 minutes or until crisp tender.
• Meanwhile in a large skillet, cook bacon until crisp, remove with a slotted spoon to paper towels.
• Saute onions in the drippings until tender.
• Stir in broth, caraway seeds, salt and pepper.
• Simmer uncovered until liquid has almost evaporated.
• Drain sprouts.
• Add sprouts to onion and bacon mixture.
• Toss.