Name: Basic Braised Brussels Sprouts
Total time: 20 min
Ingredients: 1 pound Brussels sprouts , small, firm, bright green, rinsed with stem ends and discolored leaves removed (see illustration below); 1/2 teaspoon table salt

Time

20 minutes

Yield

Serves 2 to 4

Ingredients

1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed (see illustration below)

½ teaspoon table salt

Test Kitchen Techniques

Ingredients

1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed (see illustration below)

½ teaspoon table salt

Test Kitchen Techniques

Ingredients

1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed (see illustration below)

½ teaspoon table salt

Test Kitchen Techniques

Why This Recipe Works

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

Before You Begin

When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. Serve these tender brussels sprouts seasoned simply with ground black pepper and butter.

Instructions

Bring sprouts, 1/2 cup water, and salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and serve.