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 HensBraised Carrots and Fennel and Pumpkin Pie with Almond Spiced Whipped Cream.


  • 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


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.

What's Fresh from @RachaelRay

Rachael Ray