Sweet and Sour Brussels Sprouts

“Yet another recipe from Rachael Ray that I have tweaked a bit. I absolutely love brussel sprouts but will be making them this way a lot more often than any other.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
  2. Defrost brussel sprouts and halve them.
  3. Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

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