Braised Brussels Sprouts with Vinegar and Dill Recipe
This braised Brussels sprouts recipe is made by briefly sautéing the sprouts, then finishing them with a quick covered steam-braise. A splash of wine vinegar and a handful of fresh dill go in at the end for a clean, bright finish. Clear ingredients and easy steps make it simple to repeat.
Ingredients
Ingredients
Step-by-Step Method
Prep the sprouts
Trim the Brussels sprouts and remove any tough outer leaves. Halve larger ones so everything cooks at the same pace.
Sauté briefly
Heat a wide skillet. Add the sprouts and cook for about 4–5 minutes, stirring now and then, until you see a little color.
Quick steam-braise
If they’re still firm, splash in 2–3 tablespoons of water and cover the pan. Cook 6–8 minutes until tender-crisp; uncover and let any extra moisture cook off.
Add vinegar
Lower the heat. Drizzle in the wine vinegar and toss for 30–60 seconds so the sharp edge softens slightly.
Finish with dill and serve
Turn off the heat. Stir in chopped dill, season with salt and (if you like) black pepper. Let it sit for 1 minute, then serve warm or at room temperature.