Friday, April 13, 2012

Pan Roasted Cherry Balsamic Brussels Sprouts

  • 12 Brussels sprouts, cut lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon butter 
  • 1 garlic clove – chopped
  • ½ cup chicken stock (add more if necessary)
  • 2 tablespoons Pastamoré Dark Sweet Cherry Balsamic Vinegar
  • ¼ cup Ocean Spray ‘Craisins – Cherry juice infused’
  • bread crumbs (optional)

In a medium saucepan sauté olive oil, butter and Brussels sprouts over medium heat until slightly brown.  Add garlic to pan, and cook for a minute or two longer.  Add chicken stock, balsamic vinegar, and Craisins.  Reduce heat to low, cover, and let simmer until fork tender.  The stock/balsamic mixture at this point should be reduced to a syrup.  Season with salt and fresh ground pepper.

Place in serving bowl and top with a sprinkle of bread crumbs if desired.  Serves two generously.

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