i bought some Brussels sprouts so i went in search of a new recipe and found this one from Rachael Ray. since i’m not really a sweet and spicy person, i bumped down the sweet and upped the spice. the result, a really yummy dish!
after having this dish, m used the leftover sauce and made a new dish: sweet and spicy celery.
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 cup vegetable stock
- 1 fresh bay leaf
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 2 stalks of celery, chopped
- 2 teaspoons mustard seed – or –
1 tablespoon Dijon mustard
- 2 teaspoons turmeric
- 2 tubs Brussels sprouts
- 2 teaspoons crushed red pepper
- sea salt and ground black pepper
In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, chopped onion, red pepper, celery, mustard seed and turmeric. Stir and bring to a boil.
Trim the Brussels sprouts and halve them. Add to stock mixture and season with salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
original recipe from Rachael Ray’s Holiday Feast: Sweet and Spicy Brussels Sprouts