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Dotdash Meredith
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This skillet-browned Brussels sprouts recipe is a tasty accompaniment for all types of main dishes including roast beef, pork, or lamb as well as turkey or chicken.
Prep/Cook Time: 45 Minutes, Servings: 12
Ingredients
- 2 pounds fresh Brussels sprouts
- 2 tablespoons olive oil
- 1 14-oz. can reduced-sodium chicken broth
- 2 tablespoons butter
- ¾ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅓ cup sliced almonds, toasted
Directions
- Trim stems and remove any wilted outer leaves from Brussels sprouts; wash and halve sprouts. In a very large skillet, heat oil over medium heat. Add Brussels sprouts; cook for 6 to 8 minutes or until golden brown, stirring occasionally.
- Add broth to sprouts. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Uncover and continue to simmer about 10 minutes more or until most of the liquid has evaporated and the sprouts are tender, stirring occasionally.
- Add butter, pepper and salt, stirring until sprouts are coated. Gently stir in toasted sliced almonds. Serve warm.
© Dotdash Meredith. All rights reserved. Used with permission.