sweet & sour Brussels Sprouts

[Guest guest]

This is from Jennifer McCann's " Vegan Lunch Box "

cookbook, and it might also be available on her blog.

http://veganlunchbox.blogspot.com/index.html

 

Best Brussels Sprouts

Serves 4

 

1 pound fresh Brussels Sprouts, cleaned, trimmed & cut

in half

2 Tbsp olive oil

salt to taste

3/4 cup vegetable stock or water

2 Tbsp sugar

2 Tbsp apple cider vinegar

black pepper to taste

 

Heat the oil in a saute pan or cast iron skillet over

medium-high heat. When hot, add the sprouts and

sprinkle with salt. Saute, stirring occasionally,

until the sprouts are turning golden, about 5-10

minutes.

 

Add 1/2 cup of the water or stock and bring to a boil.

Lower the heat and simmer, covered with the lid left

slightly ajar, until the sprouts are almost completely

tender and the liquid has been cooked away, about 10

minutes.

 

Remove the lid and add the last 1/4 cup of stock or

water, the sugar and the apple cider vinegar. Cook at

a lively simmer, stirring occasionally, until the

liquid is reduced to a syrup, about 5 minutes. Taste

and season with salt & pepper.

 

=================

 

I always leave out the pepper since I'm not much of a

black pepper fan. These things are like candy and

taste great warm, cold or room temp. I could easily

eat an entire pound in one sitting.

 

I'm very conscious of how much fat I consume, even

good fats like olive oil, so the last time I made

these I sprayed them with olive oil and put them in

the oven for the first step. I didn't let them get

too dark, and then I took them out and continued

cooking them in the pan on the stove.

 

--

Liz

 

 

 

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