Braised Brussels Sprouts
Brussels sprouts are a delicious winter vegetable that can be cooked in many ways (roasted, boiled, grilled or braised). For this recipe, I first boiled them, then braised them in apple cider vinegar and honey and mixed them with tarragon-infused caramelized onions.
The dish is quite filling, yet healthy. I love these miniature cabbages and as their name indicates, they originated in the capital of Belgium (hence the name). So they are spelled Brussels sprouts, not
Brussel sprouts, Brussel's sprouts or Brussels' sprouts. Regardless of how you spell them, they are yummy!
Yields: 8 servings2 pounds Brussels sprouts (about 4 dozen)
1 tablespoon Kosher salt
2 tablespoons olive oil
1 yellow onion, thinly sliced
1 sprig French tarragon
½ teaspoon turmeric powder
¼ cup apple cider vinegar
1 tablespoon dark honey
½ teaspoon black pepper, freshly ground
3/4 cup vegetable stock (or water)
Trim the ends of the Brussels sprouts. Make a deep criss-cross incision at the bottom of the vegetables using a paring knife.
Place them in a small pot and cover with just enough cold water to barely cover the vegetables. Bring to a full boil then lower the heat to medium-high. Cook for about 8 minutes. Season with salt. Drain and remove as much liquid as possible.
Heat olive oil in a large pan. Once the oil is hot, add a sprig of tarragon and the sliced onions and slowly cook until tender and caramelized, stirring often. Add turmeric powder (this will give a beautiful golden color and it's good for you). Add the Brussels sprouts. Toss well and cook until caramelized. Season with salt and pepper. Drizzle with apple cider vinegar and honey. Deglaze the pan with vegetable stock. Scrape the caramelized bits from the bottom of the pan using a wooden spoon. Cook until the liquid evaporates.
Remove and discard the sprig of tarragon.
I added honey to balance the acidity from the apple cider vinegar. You could add any other sweetener such as maple syrup, agave nectar, palm sugar or simply granulated sugar.
I infused the onions with tarragon. It adds a peppery, sweet licorice flavor to the dish.Published By: on November 16, 2010.