How to Cook Brussel Sprouts in Chicken Broth

by Sara Ipatenco

Brussels sprouts on a plate.

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Brussels sprouts resemble tiny cabbages and are packed with fiber, vitamin C and potassium. These small vegetables may have a poor reputation as being one of the least-liked ones around, but with the right preparation, they can be quite tasty. Using chicken broth is one way to cook your Brussels sprouts to bring out their flavor and combines well with your favorite herbs and spices. Look for bright green Brussels sprouts with unblemished outer leaves for the most nutrient-dense and flavorful side dish.

Rinse your Brussels sprouts under cool running water and drain in a colander. Trim the hard edge from the bottom of each sprout using a sharp knife. Pull off any loose leaves.

Place the chicken broth, herbs and seasonings into a large saucepan and whisk to combine. Carefully add the Brussels sprouts.

Turn the heat to medium high and bring the chicken broth to a boil. Cover the saucepan and reduce the heat so the sprouts simmer slowly. Simmer the sprouts for 10 minutes, or until they are easily pierced with the tip of a sharp knife.

Remove the cooked Brussels sprouts from the pan using a slotted spoon and place into a serving bowl. Include some of the cooking liquid if desired.

Season the Brussels sprouts with salt and pepper and serve hot.

Tips

  • For an alternate preparation, remove the lid from the Brussels sprouts once they are hot and add a drizzle of olive oil. Continue cooking the sprouts until the chicken broth has evaporated and they are beginning to crisp on the outside, suggest Mark Bittman and Alan Witschonke in their book, "How to Cook Everything: 2,000 Simple Recipes for Great Food." Sprinkle your cooked sprouts with chopped nuts, such as walnuts or almonds, for some added crunch. A squeeze of lemon juice can enhance the flavor of cooked Brussels sprouts as well. Smaller Brussels sprouts are more flavorful than larger ones. Cook some broccoli or cauliflower with the Brussels sprouts for a nutrient-packed side dish that combines several flavors.

References

Photo Credits

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About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.