This recipe is from "The Healthy Hedonist Holidays" by Myra Kornfeld.
1 1/4 pounds brussels sprouts
3 tablespoons honey (I used brown sugar instead)
1 tablespoon dijon mustard
2 tablespoons olive oil
3/4 cup beer
1/4 teaspoon salt
2 tablespoons butter or vegan margarine
Slice off the stem end of the brussels sprouts, leaving enough root end to keep them intact. Cut in half.
Whisk the honey and mustard together in a small bowl and set aside.
Warm the oil in a large skillet over medium-high heat. Add the sprouts, cut-side down, and saute until browned, about 2-3 minutes. Add the beer and honey-mustard mixture to the pan along with the salt. Lower the heat to medium , cover, and cook for about 8-10 minutes, until the sprouts are tender. Uncover and cook at a rapid simmer, stirring occasionally, until the liquid reduces and forms a glaze, about 5 minutes. Sprinkle with black pepper.
Melt the butter in a small pot until nutty and golden, 2-3 minutes. Drizzle over the sprouts. Serve hot.
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