Cider Braised Brussels Sprouts

[Guest guest]

When I make this, I just cut off all the little fresh Brussels sprouts

that come on a stem (don't count how many cups), and I use olive oil and

use frozen apple juice concentrate if I don't have cider around (which

is most of the time.) The recipe originated from Care2.com.

 

Cider Braised Brussels Sprouts

 

3 cups Brussels sprouts, tough ends sliced off and outer leaves removed

1 tablespoon olive oil or butter

1 garlic clove, minced

1/4 cup apple cider

salt and freshly-ground pepper to taste

 

1. Cut an X in the bottom of each Brussels sprout. Bring a large pot of

water to a boil. Add Brussels sprouts and return to a boil. Cook,

covered, for 20 minutes, until sprouts are tender but still firm.

 

2. Drain Brussels sprouts. Heat oil or butter in a heavy-bottomed

skillet over medium-high heat. Add sprouts and garlic, and saute 5

minutes, stirring, until garlic is soft and fragrant and sprouts are

coated with oil. Add cider and turn heat to high, stirring constantly,

until cider is reduced in volume by half, making a sauce. Add salt and

pepper to taste and serve immediately.

 

Serves 6.

 

 

from Maida

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