Sweet and Sour Brussels Sprouts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Yet another recipe from Rachael Ray that I have tweaked a bit. I absolutely love brussel sprouts but will be making them this way a lot more often than any other. Ingredients:
3 tablespoons apple cider vinegar |
3 tablespoons honey |
1 cup chicken broth |
1 fresh bay leaf |
1/2 red onion, chopped |
1/2 red bell pepper, chopped |
2 teaspoons mustard seeds |
32 ounces brussels sprouts, thawed |
2 tablespoons celery salt |
black pepper |
Directions:
1. In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
2. Defrost brussel sprouts and halve them.
3. Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
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