Braised Brussels Sprouts (Rachael Ray)

• 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
• 1 tablespoon sage, thinly sliced
• salt & freshly ground black pepper
• 2 cups chicken stock or 2 cups vegetable stock
• 1 small radicchio, chopped

1. Heat a large saute 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, some 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. In the last three minutes of cooking, stir in the radicchio.
3. Serves 4 for a main dish or 6-8 as a side dish.

extra virgin olive oil, butter, onions, brussels, ground allspice, sage, salt, chicken, radicchio

Taken from www.food.com/recipe/braised-brussels-sprouts-rachael-ray-265729 (may not work)