I love Brussels sprouts, and I always look forward to eating them at the holidays each year. Normally they are kind of a pain to make and seem to take forever to prepare and roast, which is why we seem to only eat them at the holidays. However, this recipe from Mark Bittman is very simple and produces spectacular results, which are equally at home on the Thanksgiving table or as a quick weeknight side dish. I love throwing in the loose leaves that fall off after you trim the Brussels sprouts’ stalks because they get nice and crispy during the cooking process. This recipe makes enough for 4 side dishes at 50 cents per serving.

Braised and Glazed Brussels Sprouts, ffrom Mark Bittman’s How to Cook Everything
3 tablespoons butter or extra virgin olive oil
1 pound Brussels sprouts, trimmed
1/2 cup or more stock, white wine, or water
Salt and freshly ground black pepper

Place the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid. Season everything with salt and pepper, and bring the stock to a boil. Once the liquid is boiling, cover and adjust the heat so the mixture simmers. Cook it until the sprouts are just tender, around 5 to 10 minutes, checking once or twice to see if additional liquid needs to be added to the skillet.

Take the lid off of the skillet and raise the heat to boil off the remaining liquid until the sprouts become glazed and eventually browned. Resist the urge to stir them frequently; just let them sizzle in the pan until they are golden and crisp, then shake the pan and loosen them to roll them over. Don’t worry if some sides are more well done than others, they all still taste good in the end. Finish the dish with some salt and pepper and serve the Brussels sprouts either hot or at room temperature.

Other Recession Recipes Veggie Side Dishes:
Roasted Baby Carrots
Roasted Acorn Squash with Chile Vinaigrette
Whole Baked Cauliflower with Tomato and Olive Sauce
Grilled Asparagus with Fresh Dried Chili Oil
Steamed Eggplant
Grilled Zucchini with Mint and Red Chili