Sweet and Sour Brussels Sprouts

Name: Sweet and Sour Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons apple cider vinegar; 3 tablespoons honey; 1 cup chicken broth; 1 fresh bay leaf; 1/2 red onion, chopped; 1/2 red bell pepper, chopped; 2 teaspoons mustard seeds; 32 ounces Brussels sprouts, thawed; 2 tablespoons celery salt; black pepper

Submitted by Allybee Z

"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."

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photo by Darkhunter

Ready In:: 25mins
Ingredients:: 10
Serves:: 6

ingredients

3 tablespoons apple cider vinegar
3 tablespoons honey
1 cup chicken broth
1 fresh bay leaf
¹⁄₂ red onion, chopped
¹⁄₂ red bell pepper, chopped
2 teaspoons mustard seeds
32 ounces Brussels sprouts, thawed
2 tablespoons celery salt
black pepper

directions

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.
Defrost brussel sprouts and halve them.
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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Reviews

Loving Brussels Sprouts the way I do, I thought I would like this dish. Surprisingly, I didn't, and can't put my finger on why. I don't hate it, but probably won't be fixing again. But thnx for sharing your recipe, Allybee Z. Made for PAC Fall 2009.

Darkhunter
This truly is one of those "love it or hate it" dishes. I found it very interesting and would make it again for myself. I probably wouldn't make it for guests or a potluck as it isn't for everyone. It is very colorful with the green of the sprouts, the red of the peppers, and the yellow from the tumeric. Taste wise it is intriguing. I was finding it hard to describe to my hubby before he sampled it and finally came up with "like a bread & butter pickle." It is tart, but has that sweet & then the pickle taste from the mustard seeds. The tumeric is listed in the instructions, but isn't on the ingredient list. I used 1 teaspoon. Made for Spring '09 Pick A Chef.

Susie D
This was pretty good. I had some brussels sprouts left from the garden and I've never really cooked witht them before so I wasn't sure what to expect. The only changes I made... I used a yellow onion, didn't have any red bell pepper so I used three little pepperdew peppers (sweet/spicy pickled pepper), I also added a small chopped carrot (just because:).

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RECIPE SUBMITTED BY

Allybee Z

I love to cook and am obsessed with Iron Chef America, Top Chef, and Alton Brown; the latter to a lesser extent. I also love to read anything; fiction, mysteries, cookbooks. Some of my fav. authors are Carl Hiassen, Margaret Atwood, Ernest Hemingway. My favorite cookbook is the Healthy Kitchen by Andrew Weil M.D. and Rosie Daley.

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