Cider-Braised Brussels Sprouts

Cider-Braised brussels sprouts

This recipe uses the sweetness of autumn cider to mellow the flavor of  Brussels sprouts. It’s a tasty side dish for everyday meals or for Thanksgiving. From The Cleaner Plate Club* by Beth Bader and Ali Benjamin (Storey Publishing, ©2011), reprinted by permission.

Cider-Braised Brussels Sprouts
Author: 
Recipe type: Vegetable side dish
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
1½ pounds Brussels sprouts (about 6 cups), tough stems and outer leaves removed 1 tablespoon extra-virgin olive oil ½ small red or yellow  onion, chopped 1 garlic clove, minced ⅓ cup apple cider Salt and freshly ground black pepper
Ingredients
  • 1½ pounds Brussels sprouts (about 6 cups), tough stems and outer leaves removed
  • 1 tablespoon extra-virgin olive oil
  • ½ small red or yellow  onion, chopped
  • 1 garlic clove, minced
  • ⅓ cup apple cider
  • Salt and freshly ground black pepper
Instructions
  1. Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover.
  2. Bring to a boil, then reduce the heat and simmer, covered, until the Brussels sprouts are bright green and tender but still firm, about 7 minutes.
  3. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sprouts and continue cooking until the garlic has softened but not browned, about 3 minutes.
  4. Pour in the cider, increase the heat to high, and simmer until it’s reduced by half and the sprouts are tender, adding a splash more water if necessary.
  5. Season with salt and pepper, and serve warm.

 

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One comment on “Cider-Braised Brussels Sprouts

  1. Pingback: Vegetarian Thanksgiving Recipes | HealthyMamaInfo

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