From our kitchen to yours

Sara Joss

I have wanted to try this recipe for weeks now, but circumstances only permitted me to make it for the first time this week. Let me just say it was worth the wait! I love brussel sprouts pretty much any way you prepare them, but the apple cider adds a little bit of sweetness and gives these veggies an incredible flavor. I know there are many of you out there who don’t like brussels sprouts, but if you haven’t tried them in a while you should give these a go! Makes 2-4 side servings.
1 1/2 pounds brussels sprouts
3 tablespoons vegetable oil
1 cup apple cider or apple juice
4 tablespoons butter or buttery spread
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon salt
1 tablespoon all-purpose flour
Trim the ends off of the brussels sprouts, remove loose and blemished leaves, and halve them.
Heat the oil in a large pan, allowing the oil to get really hot, but not smoking.
Place the halved brussels sprouts in the pan, cut side down, and let them cook for 1-2 minutes until seared with some color, but not cooked through.
Turn down the heat to medium-low, add the apple cider, and cover. Cook for 4 minutes, or until just tender.
Remove sprouts from the pan with a slotted spoon and place them into a large bowl, leaving the liquid behind in the pan.
Turn down the heat again and add the butter, mustard and salt.
When the butter is melted, sprinkle in the flour and whisk until smooth.
Turn up the heat and keep whisking until the sauce is thickened. Pour the sauce over the sprouts.
Serve immediately and savor the incredible taste!