adapted from Bon Appétit, serves about 8 wimpy eaters, more like 5-6 my kind of servings
2 tablespoons butter
1 1/2 pounds brussels sprouts, ends trimmed, and halved (don't you dare throw away the leaves that fall off when you cut them - they are the best)
3/4 cup chicken broth
2 shallots, thinly sliced
1 tablespoon chopped fresh marjoram, or dried
salt and freshly ground pepper
optional: 1 tablespoon butter, 1/2 cup pine nuts, 1/3 cup heavy cream
optional step 1. In the skillet you'll cook your brussels in, heat 1 tablespoon butter over medium heat and add pine nuts. Stir until they're golden brown, about 3 minutes. Put in a small bowl and set aside.
1. Melt 1 tablespoon butter in large skillet over medium heat. Add your brussels and sauté, stirring occasionally, for about 10 minutes until they are getting nice and brown.
2. Pour in the broth, cover, and simmer until sprouts are almost tender, about 5 minutes.
3. Uncover and simmer until broth evaporates, about 5 minutes. Push aside the sprouts a bit and melt the other tablespoon of butter in the center. Add the shallots and sauté for about 3 minutes.
4. Stir in the marjoram and season with salt and pepper. If your broth is salty, then you probably won't need any additional.
optional step 4. Pour in the cream along with the marjoram, stir until the brussels are coated, and simmer for about 4 minutes. Mix in half of the pine nuts, and save remaining half to sprinkle on top when they're in the serving dish.
I hope you like these and aren't disappointed in them. I'd be pretty embarrassed. And I'd just workout in my corner of the gym, stinkin' it up all by myself. "Eww that girl stinks like brussels." "Yeah, and the ones she makes aren't even that good. Pff."
This was originally posted at my blog, the crankin' kitchen!