Olive Oil Braised Brussels Sprouts

From the garden

• 1½ lb brussels sprouts, trimmed and halved through the stem
• 1 medium yellow onion, halved and thinly sliced
• 2 medium carrots, cut into thick coins
• 3 cloves garlic, sliced
• 3 tbsp fresh dill (or parsley), chopped

From the pantry

• 1 can canned chickpeas, drained and rinsed
• 2 tbsp white rice · a spoonful of rice is what thickens the braising liquid in this style of dish
• ⅓ cup olive oil · be generous; the oil is the sauce here
• 1 tsp sugar · balances the lemon
• 1 lemon, half juiced, half cut into wedges
• crusty bread (optional) · for serving
• salt · to taste
• black pepper

1. Warm the olive oil in a wide lidded pan over medium heat and cook the onion and carrots with a pinch of salt until soft and sweet, 6–8 minutes, adding the garlic for the last minute.
2. Add the sprouts cut side down in a single layer, raise the heat, and let them color 3–4 minutes without stirring. Browning is not strictly traditional, but it takes the sulfur edge off a big winter harvest.
3. Scatter in the chickpeas, rice, sugar, and a teaspoon of salt, then pour in 1 cup water. The liquid should come about a third of the way up the sprouts, no higher.
4. Cover, drop the heat to low, and braise 20–25 minutes, until a knife slides into a sprout with no resistance and the rice has thickened the liquid into a light, glossy sauce.
5. Squeeze in the lemon juice off the heat and let the pan stand 10 minutes; these dishes are meant to be eaten warm or at room temperature, never scalding. Fold in the dill, season, and serve with bread and the lemon wedges.