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

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 or yellow  onion, chopped 1 garlic clove, minced 1/3 cup apple cider Salt and freshly ground black pepper

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Course: Vegetable side dish

Cuisine: Healthy

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Author: Veg Kitchen

Ingredients

• 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 or yellow onion chopped
• 1 garlic clove minced
• 1/3 cup apple cider
• Salt and freshly ground black pepper

Instructions

• Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover.
• 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.
• 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 it’s reduced by half and the sprouts are tender, adding a splash more water if necessary.
• Season with salt and pepper, and serve warm.

• Here are more recipes for simple veggie side dishes.
• Here are more recipes to serve at a Vegetarian and Vegan Friendly Thanksgiving.
  

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