Two sticks of butter and 45 minutes’ cooking time? Give us a break. We’d make this dish faster, slimmer, and better.
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 broth) was enough to impart richness, and 3 additional tablespoons, thinned out with more braising liquid at the end, made a silky sauce that coated the cooked vegetables. Carrots, Brussels sprouts, and radishes (unexpected but delicious) are the base of this hearty side, and a sprinkling of chives freshens the whole thing up.