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A really good way to fix brussels sprouts. There aren't many. This is one. Try it.
¾ cup canned low-salt chicken broth
2/3 cup stout (such as Guinness)
1/3 cup orange juice
¼ cup (½ stick) butter
2-½ taablespoons packed golden brown sugar
¾ teaspoon ground pepper
3 1-pound bags frozen brussels sprouts, thawed and drained (or 3 pounds fresh)
Combine first 6 ingredients in heavy large deep pot. Boil over heat until very thick and syrupy, about 14 minutes (14? why not just round it off, to 15? time it please, and let us know). Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add brussels sprouts to sauce. Cook over high heat until brussels sprouts are tender and sauce is thick enough to coat, stirring often, about 12 minutes.
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