Braised Brussels Sprouts from Rachael Ray

Serves 4 (or 6-8 as a side)

INGREDIENTS:

· 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

DIRECTIONS:

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.