Cider-Braised Brussels Sprouts

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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.