Recently I have become quite fond of the UK daytime show, “This Morning”. It has some serious subjects along with light hearted segments, fashion, medical and my favorite…food segments.
The food segments have gotten me inspired to save a bit of $$$ and get in that kitchen.
Now this recipe doesn’t stay true to Chef Phil Vickery’s Brussel Sprouts, but his recipe really inspired me to give this cruciferous veggie a shot with a twist!
Apple Cider Sauteed Brussel Sprouts Ingredients
2 containers of Brussel Sprouts cut in half
3 tablespoons of balsamic vinegar
1 tablespoon of ground coriander
1 tablespoon of ground celery seed
1 tablespoon of olive oil
3 tablespoons of honey
1 pack of bacon cooked and chopped
1 Fuji or any red Apple diced
1 bottle of Apple Cider (I used Boston Beer Angry Orchard since it’s Gluten Free)
Cook the bacon first, then chop and set aside.
Rinse the Brussel Sprouts briefly in a bowl. Then chop each in half and set aside.
In a small bowl, whisk together the ground coriander, ground celery seed, balsamic vinegar, olive oil and honey.
In a hot pan, add the brussel sprouts and drizzle the mixture on top.
Sauteed for 3 minutes on medium high heat, then add the apple cider and diced apple and cook in low heat for 13 minutes or until the liquid has reduced and the sprouts are soft. Add the cooked bacon and serve immediately.
*If you prefer a crunchier sprout, cook for 8-10minutes*