Cider-Braised Brussels Sprouts

This recipe uses the sweetness of autumn cider to mellow the flavor of the sprouts. From The Cleaner Plate Club by Beth Bader and Ali Benjamin (Storey Publishing, 2011).

Serves: 6

• 1 1/2 pounds Brussels sprouts (about 6 cups),
  tough stems and outer leaves removed
• 1 tablespoon extra-virgin olive oil
• 1/2 small red onion, chopped
• 1 garlic clove, minced
• 1/3 cup apple cider
• Salt and freshly ground black pepper

Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover the sprouts. Bring to a boil, then reduce the heat and simmer, covered, until the sprouts are bright green and tender but still firm, about 7 minutes.

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. 

Pour in the cider, increase the heat to high, and simmer until the cider is reduced by half and the sprouts are tender, adding a splash more water if necessary. Season with salt and pepper, and serve warm.

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