Wednesday, November 23, 2011

CIDER CINNAMON BRUSSELS SPROUTS and ROASTED BRUSSELS SPROUTS, ONION AND APPLE

We have recently been loving brussels sprouts, usually we roast them with a little olive oil, salt and pepper, so I was excited to come across these two yummy recipes for our current favorite vegetable.
I made the cider cinnamon brussels sprouts on a recent RV trip, and the roasted brussels sprouts with onion and apple during out family Thanksgiving gathering.

CIDER CINNAMON BRUSSELS SPROUTS


1 tablespoon olive oil
2 cups brussels sprouts, halved
1 large apple, diced
1 large pear, diced
1 cup apple cider
1/4 teaspoon cinnamon

In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes.
Add apple and pear, cook until soft, 5 minutes. Add cider and cinnamon, simmer, stirring until all the liquid cooks away.

Recipe adapted from Self, November 2011
www.self.com/

ROASTED BRUSSELS SPROUTS, ONION AND APPLE


1 pound brussels sprouts, trimmed
1 onion, cut into 1/2 inch chunks
1 apple, peeled, cored and cut into 1/2 inch chunks
1 tablespoon olive oil
1/2 teaspoon nutmeg
salt
freshly ground black pepper
1 cup apple cider
2 teaspoons butter
1 teaspoon brown sugar

Heat oven to 350F.
Combine the brussels sprouts, onion, apple, oil, nutmeg and salt and pepper to taste in a large roasting pan, toss to coat evenly. Cover tightly with aluminum foil and roast for 25 minutes, then uncover and stir.
Increase the temperature to 375F. Return pan to the oven (uncovered) and roast for 15 minutes, or until the sprouts are lightly browned on top.
Bring the apple cider to a boil in a small saucepan over medium-high heat. Stir in the butter and brown sugar, mixing until thy have dissolved.
Boil 10 to 15 minutes, or until it has reduced to the consistency of thin maple syrup.
Transfer the roasted brussels sprouts mixture to a serving bowl, add the cider syrup and toss to incorprate. Taste and adjust the seasoning as needed.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, November 2011

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