Friday, April 13, 2012

Pan Roasted Cherry Balsamic Brussels Sprouts

It may surprise some of our fans to know this is one of our all-time most popular recipes. Many folks don't know how good fresh Brussels sprouts can be when properly prepared. What did surprise us, however, was how well the Brussels sprouts marry with cherries.

  • 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 Black 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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