Browned Brussel Sprouts with Onions

My husband went to the store for bottled spring water , masked and gloved, and saw some brussel sprouts he wanted.  I have no idea if it’s the season or what but we both like them so……  I wanted to make them with pancetta but there was none in the freezer so I browned and cooked them simply with onions. Quite nice !

We have tons of meats, including steaks, in the freezer.  I wonder if it’s possible to empty my freezer during “the troubles”.  We’ll see.  I bought a lot of frozen vegetables in case we can’t get fresh, God forbid.  Otherwise, we’re okay and the family is okay.  I hope all of you are hanging in there.

Browned Brussel Sprouts with Onions

1 tbsp olive oil

1 tbsp butter

2 cups fresh brussel sprouts, cleaned and halved

Salt and pepper

2 tbsp chicken broth

Melt the oil and butter together in a large skillet.  Add the sprouts and season with salt and pepper.  Saute until the onions and sprouts have browned.  Add the chicken broth, cover and steam until just done to taste.



About cookinginsens

An American living in Burgundy, France
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7 Responses to Browned Brussel Sprouts with Onions

  1. Rita says:

    Yummo! 😋

  2. Mad Dog says:

    Definitely out of season, though that doesn’t stop plants growing, so there are always a few late ones.
    I was listening to a Radio 4 programme today about things in the back of the cupboard and the bottom of the freezer and thought of you …but I have a few things to rediscover in my own freezer 😉

  3. jmcheney says:

    I had thought of you & your fabulous treasure chest freezer. Mine is just a fridge’s I call the archive. It did reveal an aged Trader Joe tamale Friday which I defrosted & devoured it with gusto & tomatillo salsa-Mexican crema. There are a few other things way back in there to eat but not a rich horde.
    I have many varieties of canned & bags of dried beans & condiments galore so I won’t perish from hunger. Various neighbors & kinfolks will go for me since I’m in an advanced age group. I have many lovely taste memories & a vivid imagination to sustain me. I’m not hungry or desperate enough to venture out yet myself, though I would wear a craft mask & gloves if I do. I’ve ordered dill & arugula seeds & I need a parsley plant; but my other herbs are coming back nicely. Bonne santé to you & yours, Rosemary, & all who savor this satisfying blog.

  4. Michelle says:

    Looks delicious

  5. Pingback: Browned Brussel Sprouts with Onions — Cooking in Sens – Sarah's Attic Of Treasures

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