Ingredients

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 (oregano, thyme, rosemary, tarragon, etc.)

Directions

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. 

Recipe Highlight

Brussels sprouts have transformed their reputation from mini heads of sharp-flavored cabbage to a trendy item on menus at even the fanciest restaurants. High in protein and vitamin C, they are excellent roasted, sautéed, or shaved and eaten as a salad or slaw.