{"id":1395,"date":"2023-05-13T01:29:19","date_gmt":"2023-05-13T01:29:19","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=1395"},"modified":"2024-01-06T02:25:06","modified_gmt":"2024-01-06T02:25:06","slug":"braised-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/braised-brussels-sprouts\/","title":{"rendered":"Braised Brussels Sprouts"},"content":{"rendered":"\n
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Photo by https:\/\/www.pexels.com\/@ekaterina-bolovtsova\/<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Kate Bencker<\/h4>\n\n\n

brussels sprouts<\/strong><\/em><\/p>\n

8 tablespoons butter<\/strong><\/em><\/p>\n

Salt and freshly ground black pepper to taste<\/strong><\/em><\/p>\n

1\/4 cup lemon juice<\/strong><\/em><\/p>\n

1 pound fresh mushrooms, sliced<\/strong><\/em><\/p>\n

Trim the brussels sprouts at the base.<\/p>\n

Using a sharp paring knife, cut an X into each base.<\/p>\n

Place the brussels sprouts in a heavy oven-proof casserole.<\/p>\n

Toss with 6 tablespoons of the butter, salt and a generous amount of pepper.<\/p>\n

Stir in the lemon juice.<\/p>\n

Cover tightly.<\/p>\n

Bake @ 350 for 25 to 35 minutes, until the brussels sprouts are just tender.<\/p>\n

Baste and stir 2 to 3 times during the cooking.<\/p>\n

While the brussels sprouts are baking, heat the remaining 2 tablespoons butter in a large, heavy skillet. Saut\u00e9 the mushrooms over high heat until lightly browned, 5 to 8 minutes.<\/p>\n

When the brussels sprouts are done, mix in the mushrooms and serve.<\/p>\n

Makes 8 servings<\/p>\n

NOTES<\/p>\n

This recipe comes from Bill’s Aunt Helen Hoie. She was a well known artist in the Hamptons. Her recipe was published in the NY Times! -Kate<\/p>","protected":false},"excerpt":{"rendered":"

Kate Bencker<\/p>\n","protected":false},"author":1,"featured_media":1396,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[6,27],"tags":[263,264,265,266,106,60,61],"class_list":["post-1395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sides","category-veggie","tag-braised","tag-brussels-sprouts","tag-kate-bencker","tag-mushrooms","tag-recipe","tag-side","tag-veggie","latest_post"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/posts\/1395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1395"}],"version-history":[{"count":0,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/posts\/1395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/media\/1396"}],"wp:attachment":[{"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/familyrecipesandmore.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}