Thursday, June 27, 2013

Best Brussel Sprouts

From the Vegan Lunch Box cookbook. My favorite way to eat brussel sprouts.

Best Brussel Sprouts

1 lb brussel sprouts, cleaned, trimmed and cut in half
3/4 cup water
2 Tbs Sugar
2 Tbs Apple Cider Vinegar

Heat a sauté pan or cast iron skillet over medium-high heat. Spray lightly with oil, not too much. When hot, add brussel sprouts, flat side down preferably, and sauté until the sprouts begin to turn golden brown, about 5 minutes.

Next, add 1/2 cup water and bring to a boil. Lower heat and simmer, covered with the lid slightly ajar, until the sprouts are tender and most of the water has been cooked away, about 10 minutes.

Lastly, remove the lid and add the last 1/4 cup water, the sugar, and the vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes. Tasted for salt and season with pepper if desired.

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