Fresh Brussels sprouts are best during the winter months. Choose small sprouts that are firm and bright green.

Recipe by Oxmoor House June 2006

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Oxmoor House

Recipe Summary

prep:
10 mins
total:
46 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash Brussels sprouts thoroughly, and remove any discolored leaves. Trim stem ends. Place Brussels sprouts in a large saucepan; add broth. Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes or until desired tenderness.

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  • Drain Brussels sprouts, reserving 1 cup chicken broth. Melt butter in saucepan; add onion and garlic. Sauté over medium-high heat 2 minutes or until tender. Add reserved broth and marmalade; bring to a simmer. Cook, stirring often, 15 minutes or until glaze reduces and thickens. Add Brussels sprouts, salt, and pepper; toss well until thoroughly heated. Serve warm.

Source

Christmas with Southern Living 2006

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