Gluten Free Friday Brussels

Some people love them and some people hate them (those people have never cooked them the right way). This recipe is adapted and changed from another recipe. I usually roast brussel sprouts in the oven, this was much easier and very tender. serves 4 as a side

Ingredients

1 lb brussels sprouts


1 large shallot, thinly sliced

1 tbsp unsalted butter


1 tbsp extra virgin olive oil


1/2 cup dry white wine


1 cup broth (chicken or vegetable)


salt and pepper to taste

Trim sprouts(pulling dirty leaves off) and halve lengthwise

In a large, heavy 12-inch skillet heat butter and oil over moderate heat

Arrange halved sprouts in skillet, cut sides down, in one layer

Sprinkle with salt and pepper

Cook sprouts, without turning until undersides are golden brown, about 5 minutes

Add the shallots, wine and stock and bring to a simmer

Once simmering, reduce the heat to medium-low (for a gentle simmer)

Cover the pot with a lid (foil works too, if your skillet lacks a lid)

Cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.