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Greek · Side
One-Pot Brussels Sprouts with Dill and Anise
Brussels sprouts and new potatoes braised in olive oil with red onion, ouzo, star anise, balsamic and grape molasses, then finished with dill and a pinch of smoked salt. Ouzo and star anise stand in for wild fennel.
- YieldServes 4
- Hands-on30 min
- Total38 min
- Difficulty
Ingredients
- 4 tbspextra-virgin olive oil, divided in half
- 1 cupred onion, chopped
- 2 clovesgarlic, finely chopped
- 8small new potatoes, halved
- to tastesea salt and freshly ground black pepper
- 4 cupsBrussels sprouts, trimmed and halved
- 2 tbspouzo or other anise-flavored liqueuroptional
- 1star anise
- 2 tbspbalsamic vinegar
- 1 tbsppetimezi (grape molasses)
- 140 mlvegetable stock or broth, 1/2 to 2/3 cup, as needed
- 2 tbspfresh dill or wild fennel, snipped
- 1 pinchsmoked sea salt, for finishing
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