Sweet and Spicy Brussels Sprouts
Serve with Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette and Yukon Gold Potatoes, Orange Balsamic Rock Cornish Game Hens, Braised Carrots and Fennel and Pumpkin Pie with Almond Spiced Whipped Cream.
by Rachael Ray | on 12/19/07
Ingredients
- 3 tablespoons white wine vinegar
- 3 tablespoons honey
- 1 cup chicken stock
- 1 fresh bay leaf
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 2 teaspoons mustard seed
- 1/4 teaspoon turmeric
- 2 tubs Brussels sprouts
- 2 tablespoons celery salt
- Black pepper
Serves 6
Preparation
In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
