Servings: 6 to 8
Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can blanch and skin the onions up to 1 day ahead; refrigerate in an airtight container.
Great recipe but the cooking time depends on whether you use fresh or frozen onions. I have made this a few times and there are a few suggestions I have. 1. Spend a bit more time browning the sprouts. 2 1/2 lbs is a lot of sprouts for a 12 inch pan so it takes a bit longer to get them brown on each side. 2. If you are using fresh onions you don't need to cook them in the butter and wine as long as suggested. If you use frozen onions it does take that long (because of the liquid) but I suggest taking the lid off of the pan to absorb the liquid faster so they don't get soggy.
Not good. Bland and too mushy cooking for 15 min. These little cabbages are great when cooked well; this is not the recipe. Will not make again. Search for Brussels Sprouts with cayenne and maple syrup for a great recipe.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?