By: Co+op
Total Time: 30 min.
Servings: 4
Ingredients
- 1 lb. fresh Brussels sprouts
- 1 clove garlic, minced
- 2 Tbsp. butter
- 1/2 c. water or vegetable broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. brown sugar
- 2 Tbsp. orange juice
- Zest of one orange
- Pinch of salt & ground black pepper
- 2 Tbsp. toasted pine nuts
Preparation
Rinse Brussels sprouts in cold water, trim stems, remove outer leaves, (including torn or ragged ones) and cut them in half from top to bottom (choose smaller Brussels sprouts with tightly-closed heads).
- In a large skillet, melt butter over medium-high heat. Add halved Brussels sprouts and sauté about 4 min., then add the garlic and sauté another minute until Brussels sprouts brown on the edges. Add water or broth, cover skillet, and let Brussels sprouts steam for 5 min.
- While sprouts are steaming, prepare glaze by stirring together apple cider vinegar, brown sugar, orange juice, orange zest, salt & pepper in a small mixing bowl. Remove lid from the Brussels sprouts and add glaze ingredients. Cook on high for about 2 min. or until glaze becomes syrupy, stirring or tossing Brussels sprouts until well coated. Sprinkle with toasted pine nuts and serve warm.
Serving Suggestion
This is a perfect side dish for pork, chicken or salmon, especially when those proteins are seasoned with Asian spices or marinades. Try doubling the glaze recipe and toss the sprouts and glaze with cooked linguini noodles to make a nice pasta dish.
Nutritional Information
144 calories, 9 g. fat, 15 mg. cholesterol, 94 mg. sodium, 15 g. carbohydrate, 5 g. fiber, 5 g. protein