Sautéed Brussels Sprouts
Prep Time: 10 Minutes
Cook Time: 30 minutes
2 Cups Brussels Sprouts – Cut in Half
5 Shallots – Sliced
2 Cups Chicken Stock
2 Cups Yellow Squash or Zucchini – Cut into 1 inch cubes (Optional)
3 TBS Olive Oil
Salt and Pepper to taste
- Sautee Brussels Sprouts and Shallots in olive oil until browned, about 10 minutes.
- Add pepper to taste, add chicken stock. Cover; Simmer until tender, about 15 minutes. (don't add salt yet as the chicken stock is a bit salty)
- Remove from heat, stir in squash if desired. Cover and let stand for 10 minutes.
The Squash will cook enough in the pan with the sprouts absorbing the flavor and becoming tender while retaining some crispness.