Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.
- 1 cup chicken broth
- 1/3 cup white wine or additional chicken broth
- 4-1/2 teaspoons butter
- 1/4 teaspoon white pepper, divided
- 2 packages (10 ounces each) frozen brussels sprouts
- 1/4 teaspoon salt
- In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper. Yield: 6 servings.
Originally published as Buttery Brussels Sprouts in Simple & Delicious November/December 2006, p20
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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