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Braised Brussels Sprouts

Tags: fertilizing, recipe

Savory and citrusy, these Braised Brussels Sprouts make a delicious side dish. If you end up making these often, you can vary the flavor by changing up both the type of citrus and the combination of fresh herbs you use.

Yield :  4 servings


  • 2 cups Brussels sprouts
  • 1/3 cup chicken broth
  • 2 tablespoons butter
  • Juice of half an orange
  • Pinch of red pepper flakes
  • Several sprigs of chopped fresh herbs (oreganothymerosemary, tarragon, etc.)


  • In a large pan, melt butter over medium-low heat. Add sprouts, chicken broth, orange juice, and red pepper flakes to the pan and bring to a simmer. Cover and let sprouts cook for 20 minutes or until tender.
  • Check the pan every 5 minutes or so to see if the liquid has evaporated. If so, add a bit more chicken broth as needed.
  • Remove from heat and toss in fresh herbs. Sprinkle with salt to taste and red pepper if desired, and serve immediately.
Braised Brussels Sprouts
Braised Brussels Sprouts!

Featured Ingredient: Brussels Sprouts

Over the past several years, Brussels sprouts have transformed their reputation from mini heads of sharp-flavored cabbage to a trendy item on menus at even the fanciest restaurants. This happy evolution puts these cruciferous veggies in their rightful place of popularity and culinary importance. High in protein and vitamin C, Brussels sprouts are excellent roasted, sautéed, or shaved and eaten as a salad or slaw. They grow along a tall thick stalk that also puts off very large outer leaves, which can be eaten and prepared like collard greens once you’ve harvested the sprouts. Learn how to grow Brussels sprouts in your home garden.

Brussels sprouts plant stalk with buds and leaves cut away
Cutting away the leaves makes it easier to reach sprouts that are ready for harvest.

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