Butter-Braised Vegetables

Name: Butter-Braised Vegetables
Yield: Serves 6
Ingredients: 2 cups, low-sodium chicken broth; 4 tablespoons, unsalted butter; 1 pound, carrots, peeled and sliced 1/4 inch thick on bias; 1 pound, radishes, trimmed and quartered; 12 ounces, brussels sprouts, trimmed and quartered; , Salt and pepper; 2 tablespoons, minced fresh chives

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Appears in Cook's Country February/March 2013

Side Dishes

Vegetables

Quick

Two sticks of butter and 45 minutes’ cooking time? Give us a break. We’d make this dish faster, slimmer, and better.

SERVES6

TIME40 minutes

WHY THIS RECIPE WORKS

For this simple vegetable side, we wanted maximum buttery flavor without going over the top—some recipes call for as many as two sticks of the stuff. Tests proved that just a tablespoon of butter whisked into the braising liquid (chicken br...

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