Sweet and Sour Brussels Sprouts.

I have had this recipe half-typed in my post editor the entire day.  For something so simple with literally five ingredients, you’d never think it would take so long to publish!  Enter this guy.  Grouchy McGroucherson.

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It appears that the only way I can get much done today is with a baby passed out on my chest, and my fingers stretched as far as they can go to the keyboard.  There are worse ways to work though…

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So anyways like I was saying, I have this simple recipe I wanted to share.  I don’t know about you, but I’m not a huge green bean casserole girl.  If Thanksgiving was totally up to me, it’s very likely that my entire meal would consist of mashed potatoes and pumpkin pie.  But since it’s good to have a little diversity and color on the plate, I try to make sure there is a little green in there each year.

Instead of green beans, this year we’ll be serving up Brussels sprouts.  Don’t tell me you don’t like them if you haven’t tried them since you were ten.  I promise they are delicious and have a totally bad rep for no reason. 

This recipe is ridiculously simple and straight forward.  The sprouts don’t need much – just a hint of sweet and sour to bring out their naturally delicious flavor.  This is a quick and easy but tasty addition to your holiday table.

Sweet and Sour Brussels Sprouts

 

by Emily Malone

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1.5 tbsp honey
  • salt and pepper to taste

Instructions

Start by trimming Brussels sprouts – cut the woody end off the bottom, and slice in half. Place in a single layer (if possible) in a large sauté pan.

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Cook over medium high heat until sprouts begin to soften and develop good browning. Stir frequently!

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Once browned, add apple cider vinegar to deglaze the pan. Stir sprouts until all the browning (also called fond!) comes of the bottom of the pan. Brings out all that delicious flavor!

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Stir in honey to coat sprouts in a thin sweet glaze. Cook for an additional minute or two until heated through. 

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Season to taste with salt and pepper before serving!

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If you want to prepare these ahead of time, you can reheat them by spreading in a single layer and roasting for 10 to 15 minutes in a 350 degree oven.

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Such a simple and easy way to incorporate some color and veggies into your holiday menu.

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As always, enjoy!

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