This recipe uses the sweetness of autumn cider to mellow the flavor of the sprouts. From The Cleaner Plate Club* by Beth Bader and Ali Benjamin (Storey Publishing, 2011).
Cider-Braised Brussels Sprouts
- 1 1/2 pounds Brussels sprouts (about 6 cups, tough stems and outer leaves removed)
- 1 tablespoon extra-virgin olive oil
- 1/2 small red onion (chopped)
- 1 garlic clove (minced)
- 1/3 cup apple cider
- Salt and freshly ground black pepper
- Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover the sprouts. Bring to a boil, then reduce the heat and simmer, covered, until the sprouts are bright green and tender but still firm, about 7 minutes.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sprouts and continue cooking until the garlic has softened but not browned, about 3 minutes.
- Pour in the cider, increase the heat to high, and simmer until the cider is reduced by half and the sprouts are tender, adding a splash more water if necessary. Season with salt and pepper, and serve warm.
Adapted from Veg Kitchen