on the side
make-ahead magic Wouldn’t it be great if your holiday dishes were already prepared, just waiting to go from the fridge to the oven? Give yourself the gift of a few extra hours of sanity with these make-ahead sides.
“Delicious! I sautéed the sprouts with a chopped onion, along with half of the butter. I’ll be making this again.” – HOLLY LOREK
“I skipped the butter and balsamic, and added a little brown sugar. Instead of using the stovetop, I baked them in the oven.”
PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL
– LEXYMICHELE
Skillet-Braised Brussels Sprouts 129 REVIEWS hands-on 20 min total 25 min serves 8
submitted by:
kyle
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armagazine.com/skillet-braised-brussels-sprouts 8 slices thick-cut bacon, sliced into ¼-inch pieces 2 pounds Brussels sprouts, trimmed and halved 2 cloves garlic, thinly sliced 1 cup low-sodium chicken stock, or more as needed 2 tablespoons balsamic vinegar 2 tablespoons butter ¼ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste 1. Cook bacon in a large skillet over medium-low heat until just crisp, about 10 minutes. Transfer to a paper-towellined plate, reserving grease in skillet. 2. Increase heat to medium-high; add Brussels sprouts and sauté until lightly browned, 2 to 3 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes.
3. Pour stock over Brussels sprouts mixture. Reduce heat to medium-low and simmer, covered, 4 minutes. Remove lid and continue simmering, stirring occasionally, until liquid is evaporated and sprouts are tender, about 5 minutes. [If making ahead, prepare through Step 3. Let cool, then chill the sprouts and the bacon in separate airtight containers up to 1 day. Reheat sprouts in a large skillet over medium-low heat 5 to 10 minutes before continuing to Step 4.] 4. Remove from heat. Stir in bacon, vinegar, butter, salt, and pepper until butter is melted. PER ¾-CUP SERVING: 233 CAL; 18.2g FAT (6.9g SAT); 8.6g PRO; 10.7g CARB; 3.9g FIBER; 380mg SODIUM; 3.2g SUGARS
dec/jan 2018 47