These little buggers really do have a bad rap. People seem to have a strong aversion to them and I do understand…They tend to get a little stinky when cooking. I usually go the savory route (olive oil & garlic) with these, but recently when the Hubs and I were out to dinner we had a version of this. They were delicious except they had drenched them in oil-eeww! I mean, literally, you would pierce it with your fork and oil would come gushing out. I mean, ok, so of course I have to make these at home…duh! Present these at your next dinner and you may be surprised to find them all gone. Even the kids dug in! They have a sweetness to them, from the cider, and are balanced, just perfectly, with a little oil and nice pinch of salt to round it out. It’s a super quick dish, btw!
Quick Tip: If you have a store, like a Wegmans or Whole Foods, get the brussel sprouts pre-cut. It will save even of time!
Scrumptous brussel sprouts just for you! Yes, I just used that word to describe brussel sprouts.
- 1 lb. of brussel sprouts, halved
- 1 cup of apple cider
- Olive Oil, to drizzle
- pinch of salt
- Get a small roasting pan and set aside.
- Start by cutting your sprouts in half, making sure to get rid of any outer leaves that have black spots on them.
- In a large saute' pan, on a high heat, pour cider in and add brussel sprouts.
- Let come to a boil- this should take about 2-3 minutes.
- Simmer until sprouts turn a bright green and simmer about 1-2 minutes more. You want them to be just tender, not soggy.
- Take off heat and remove sprouts with a slotted spoon onto your roasting pan.
- Sprinkle lightly with olive oil, just to coat.
- Use a nice size pinch of salt. *If you have fluer de sel it will add a nice flavor.
- Roast your brussels on a low broil for about 5-10 minutes, depending on how crispy brown you prefer.
- Remove from oven and serve immediately!
- Serve with a nice halibut or swordfish as a side. Or enjoy cold as a salad!