Guest guest Posted January 22, 2002 Report Share Posted January 22, 2002 * Exported from MasterCook * Brussels Sprouts with Apple Cider and Lemon Thyme Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff Serving Size : 4 Preparation Time :0:00 Categories : Brussels Sprouts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 teaspoons olive oil 1 large shallot -- minced 1 medium onion -- finely chopped 2 tablespoons chopped sundried tomatoes 1 pound Brussels sprouts -- trimmed and halved 3/4 cup apple cider 3/4 cup water 1 tablespoon chopped lemon thyme 2 tablespoons fresh lemon juice salt and pepper to taste In a medium skillet, heat butter and oil, add shallot, onions, and sundried tomatoes and saute until softened. Add Brussels sprouts and cook for 3 minutes longer, stirring. Add apple cider and water. Bring to a boil, reduce heat, cover and simmer for 10 to 15 minutes, or until Brussels sprouts are tender. With a slotted spoon remove Brussels sprouts to a warm serving dish. Cook liquid in skillet over medium-high heat until it is reduced by half. Add lemon thyme and lemon juice and cook, stirring, for 1 mo re minute. Pour sauce over Brussels sprouts. Add salt and pepper to taste. Description: " hot side dish with a faintly tart sauce and perked with sun dried tomatoes " Copyright: " 1995 Renee Shepherd " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 6g Fat (34.9% calories from fat); 4g Protein; 19g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 Fat. NOTES : The nutty, sweet flavor of garden fresh Brussels sprouts is perfectly complemented by this lemony piquant sauce. Nutr. Assoc. : 0 0 0 0 1447 0 0 0 3413 0 0 =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Quote Link to comment Share on other sites More sharing options...
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