Wednesday, February 5, 2014

Brussels Sprouts with Raisins

Vinegar and raisins give the roasted Brussels sprouts a gentle sweet and sour flavor.

Brussels sprouts recipe


1 pound fresh Brussels sprouts, cut in half
2 Tablespoons apple cider vinegar
1/2 cup onion, thinly sliced
2 Tablespoons golden raisins


Preheat oven to 425 F.  Warm the vinegar in a skillet, remove from heat, stir in raisins, cover and allow to rest while Brussels sprouts are roasting.

Line a cookie sheet with parchment paper.  Place the Brussels sprouts halves cut-side down on parchment paper. Roast until tender and slightly golden, 15 to 20 minutes, turning sprouts over after first 8 minutes.  (The parchment paper can be rinsed off and used again.)

Drain and transfer the raisins to a small bowl.  In the skillet, saute sliced onion in 2 tablespoons water until onion is tender, adding a tablespoon or two of water as needed to keep onion from burning or sticking to pan, about 10 minutes.  Return the raisins to the skillet with the onions and add the roasted Brussels sprouts. Toss all together.

Vegan Brussels Sprouts Recipe

This low-fat dish was adapted from a recipe on the bag of fresh Brussels sprouts from Costco, leaving out the olive oil, bacon and salt.

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