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Braised Brussels Sprouts

Serves 4 (or 6-8 as a side)

These sprouts are a fantastic Thanksgiving or holiday side dish and will make a Brussels sprouts fan out of anyone! You can also substitute vegetable broth for chicken broth and combine them with Creamy Polenta with Butternut Squash and Marsala Mushroom Ragout for a delicious vegetarian meal!


  • 1 1/2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 tablespoons butter
  • 2 medium onions, chopped
  • 2 pints Brussels sprouts, thinly sliced
  • 1 teaspoon ground allspice (about 1/3 palmful)
  • 1 tablespoon sage, thinly sliced
  • Salt and freshly ground black pepper
  • 2 cups regular or low sodium chicken or vegetable stock
  • 1 small head radicchio, chopped


  1. Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
  2. Add the sliced Brussels sprouts, allspice, sage and a pinch of salt and freshly ground pepper and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes.
  3. In the last three minutes of cooking, stir in the radicchio.