I don't normally have much of an opinion about Brussels sprouts, but these are good! The apple cider reduction mellowed the flavor and gave them a slight sweetness. (My kids wouldn't eat them, but I'll keep trying). Brussels sprouts are high in vitamins C, K, A, B1 and B6. They are also phytonutrients that contain folate, magnesium, potassium, iron and phosphorous. Quick and easy. Make this recipe in the Fall when Brussels sprouts and apples are in season!
1 1/2 lbs Brussels sprouts (about 6 cups), tough stems and outer leaves removed
1 T evoo
1/2 small red onion, chopped
1 garlic clove, minced
1/3 c apple cider
salt and freshly ground pepper
Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover the sprouts. Bring to a boil, then reduce the heat and simmer, covered, until the sprouts are bright green and tender but still firm, about 7 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the garlic and sprouts and continue cooking until the garlic has softened but not browned, about 3 minutes.
Pour in the cider, increase the heat to high, and simmer until the cider is reduced by half and the sprouts are tender, adding a splash more water if necessary. Season with salt and pepper and serve warm.