Another grocery trip, another Brussels sprouts stalk. I can’t help myself.
I’m finding myself more and more into seasonal eating these days – it just feels right. And the winter months can make that a little tough, because there isn’t much fresh green stuff in season. But that good news is that there ARE some delicious seasonal winter fruits and vegetables – things like Brussels sprouts, apples, and pears.
Cinnamon Cider Brussels Sprouts with Apples & Pears
2 cups Brussels sprouts
1 large apple
1 large Asian pear
1 cup cider or juice (apple or pear)
1/4 tsp cinnamon
salt (to taste)
To Prepare: We’ll start these the same way we did last time . Cut the sprouts off the stalk, remove the woody ends, and slice each one in half. Place face down in a large pan and cook over medium high heat.
While the brussels cook and start to brown, cut the apple and pear into bite sized pieces. This recipe is a great way to make use of all the leftover fruit from holiday gatherings and fruit baskets!
After about ten minutes, the bottom side if the sprouts should be starting to brown. Go ahead and give them a quick stir.
At this point add the apples and pears, and stir to distribute them throughout the pan. Let them cook for about 5 minutes so that they start to get soft.
Time to add the special sauce. The key to this recipe is the CIDER! I use delicious pear cinnamon cider from Trader Joe’s, but you can use whatever flavors of cider you can find near you.
Pour about 1 cup of cider over the pan, and let it simmer.
Sprinkle 1/2 tsp cinnamon over the sprouts and fruits, and give a quick stir.
Now let the stove do it’s thing. The cider mixture should simmer and bubble until ALL the liquid has cooked away. Cooking off the liquid greatly intensifies the flavor, and produces a delicious concentrated cidery glaze on the fruits and sprouts.
This recipe is healthy, hearty, and festive – perfect for a holiday dinner or gathering.
Looks good. Tastes good. Makes you feel good. That’s what it’s all about, right?