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Tuesday, November 16, 2010

Fall Flavored Brussel Sprouts

Do you love brussel sprouts? I do! If you don't, chances are you haven't had them made correctly...just like greens, they can be rich and delicious in the right recipe. I first fell in love after trying this recipe from Rachel Ray. While I still love that recipe, I like to mix things up a bit and try new flavors. Last night I wanted something with a bit of fall flavor to it, and this fit the bill just perfectly! If you are looking for a fast, frugal and healthy side dish, this is it!

The key is to start with fresh brussel sprouts. I've never been able to get the texture right with the frozen variety, and texture is so key in a dish like this. I like small to medium sprouts, so that when cut in half they are roughly bite sized. Cut off the bottom "stem" area if necessary and rinse the sprouts well. Cut them in half unless they are particularly small.

1lb brussel sprouts, small to medium in size
2 cups broth of your choice (I usually use chicken broth, but beef or vegetable is tasty too)
freshly ground pepper, to taste
salt (I prefer course) to taste
pinch of dried mustard
1/4 tsp nutmeg
2 tablespoons apple butter

Heat a pan on medium high with a tablespoon of olive oil. Place the sprouts in the pan so that they are in roughly a single layer. Allow them to cook a minute or two to caramelize before stirring. While you're waiting, add the salt and pepper. Stir the sprouts and add the mustard, nutmeg, apple butter and broth. Cover, reducing heat to low. Cook for five minutes, stirring occasionally. Taste one to make sure they are cooked to your preferred texture, and serve!

This amount of brussel sprouts will likely serve eight to ten people - great for holidays, parties, or leftovers!

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