Tuesday, February 10, 2009
Fruity Nutty Brussels Sprouts
I highly recommend these to anyone who is a bit sketchy about Brussels sprouts but is still interested in trying them :)
I used hard apple cider in these on a bit of a whim... I was going to do my usual 1/2 wine-1/2 veggie broth dealy but realized at the last moment that I was out of white wine and vegetable broth! Wow.. not sure how that happened.. those are a staple in my house like cereal would be in a normal person's house! heh.. The apple cider was lovely but I think it made these just a tad too sweet. Next time, I'll try it with half cider-half broth and see how that works out.
These would make a wonderful addition to a Christmas dinner table since the colours were all so festive. They are lovely any time Brussels are in season, though :)
1 apple, cubed, skins left on (I used a honeycrisp but you can use whatever you have. I'd like to try this with something on the less-sweet side like a Granny Smith)
1 tbsp. olive oil
Freshly ground black pepper
10-12 Brussels sprouts (I really didn't count; just trying to come up with some sort of measurement!); cleaned and cut in half (quartered if you have huge ones)
1/6 cup hard apple cider (or 1/12 cup [good luck measuring that!] cider and 1/12 cup veggie broth)
1/8 cup dried cranberries
1/8 cup walnuts, chopped
1. Chop up the apples and then toss them with the lemon juice in a small bowl. Set aside.
2. Heat the olive oil in a small skillet over medium heat. Add the Brussels sprouts and apples along with salt and pepper to taste. Pour in the cider/apple juice/wine/broth and cook for about 10 minutes or until the sprouts become tender (stir occasionally).
3. Stir in the cranberries and walnuts. Cook until warmed through and then serve immediately.
Based on the recipe North Georgia Brussels Sprouts that I found on Georgia Peach's blog, Vintage Victuals.
*Left out the bacon
*Used hard cider in place of apple juice
*Added cranberries and walnuts