Cider Braised Brussels Sprouts
This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it. It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If you are interested in learning more about the class, read my post on Potatoes Dauphinois.
I am a big brussels sprout fan. Usually prepare them with garlic and salt, but this recipe is a nice change. The sweet acid of the cider complements the nutty flavor in the Brussels sprouts.
Ingredients
- 2 lbs Brussels sprouts, trimmed and cut in half
- 4 cups apple cider
- 3 Tablespoons unsalted butter
- 1 organic bay leaf
- 2 sprigs fresh thyme, or 1/4 teaspoon organic dried thyme
- fine sea salt and organic fresh ground black pepper to taste
- toasted pine nuts
Directions
- Place Brussels sprouts in one layer in a baking dish. Fill dish with cider until the liquid reaches about 2/3 of the way up the Brussels sprouts. Add butter salt and pepper and herbs.
- Set baking dish over high heat and bring to a boil. Lower the heat, cover with parchment and foil and braise at a simmer in a 325° oven for one hour, or until Brussels sprouts are tender. Don’t cover completely, so that some of the liquid can evaporate. Do not boil. Note: Brussels sprouts may be held at this point until serving time.
- Prior to serving, reheat for 20 minutes in a 325° oven. Swirl in additional butter for a thicker sauce, sprinkle with minced parsley or other herbs and toasted pine nuts.