Brown Butter Brussels Sprouts with Cippolini Onions

Brown Butter Brussels Sprouts with Cipollini Onions
Cippolini onions, Brussels Sprouts, mashed fingerling potatoes, and Italian Roast Chicken
Serves 4

4 Tablespoons butter
1/2 lb Cippolini onions, peeled
1 pound Brussels Sprouts, peeled and halved
2 1/2 cups chicken stock
1 Tablespoon Worcestershire Sauce
1 bay leaf
1/2 teaspoon dried Parsley
Kosher Salt to taste
Fresh ground pepper

1. Cut each Brussels Spout in half, trim bases, remove outer leaves
2. Trim the onions and remove outer skin
3. Brown the butter in a large skillet over medium heat
4. Add onions, increase heat to medium-high, turning frequently until onions are nicely browned on the bottoms and just starting to soften
5. Add the Brussels Sprouts, tossing frequently until they are well browned on the cut sides and just starting to turn bright green outside
6. Add enough chicken stock to barely cover Brussels sprouts; add the bay leaf, dried parsley and Worcestershire Sauce
7. Bring stock to a simmer, reduce heat to medium-low, cover with a lid, and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender.
7. Add salt and pepper, to taste. Stir just before serving to coat the veggies with their delicious brown sauce

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