Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish!

It has everything going for it: caramelized bits of sprouts, a little sweet from the apple and maple syrup and a little tang from the vinegar. It is also a great dish because everything in it except the olive oil and pine nuts are grown locally! Look for Italian pine nuts, and make sure you see the source on the packaging; there are a lot of pine nuts from China on the shelves these days, and the quality control on these is suspect at best.

Sweet and Sour Brussels sprouts 2 tbsp. olive oil & 1 tbsp. unsalted butter

1 ½ lbs. Brussels Sprouts, trimmed

2 cups diced onion, about one really large

2 cups diced turnip, about one really large

3 or 4 fresh sage leaves

1 large apple, cored and diced about sprout size

3 tbsp. cider vinegar, divided

2 tbsp. dark amber maple syrup (the real stuff please!)

Salt and pepper 

1 tbsp. Italian pine nuts, or hazelnuts

1 tbsp. bread crumbs 

The prep:  Remove any brown leaves from the Brussels sprouts and trim the stem end to remove any darkening. Slice each in half lengthwise, keeping the end in tact so it will stay together.

Dice onion and turnip. Core the apple (leave peeling on) and dice in approximate Brussels sprouts size. Finely mince the sage leaves.

Heat the Pinenuts and breadcrumbs in a dry skillet and toast over high for about five minutes, stirring constantly with a wooden spoon. Do not walk away from this or they will burn. The mixture should have some color and a lovely fragrance. Set aside.

The cook:  In a 12-inch skillet, heat oil until shimmering over medium high heat and add the butter and onion. Sautee for a minute just to soften a bit, then add the sprouts, turnip, and minced sage. Stir vegetables around for a minute or two, cover, and reduce the heat to medium. Cook for 10 to 15 minutes, until the turnips have softened but are not quite done.

Add the apples, 2 tbsp. of the vinegar, maple syrup, and a little salt and pepper. Cover and continue cooking for five minutes.

Add the last tablespoon of vinegar, remove from heat, taste and correct the seasoning. Do you need more salt and pepper? A little more sweet or sour?

Place in a serving bowl and sprinkle the top with nuts and breadcrumbs. Serves a crowd!

Nutrition note: 

One cup of cooked Brussels sprouts has only 56 calories, less than a gram of fat, 11 grams of carbohydrates, nearly 500 mg. of potassium, 4 g. of fiber, and 4 g. of protein. It also has almost twice your daily need for Vitamin C and one-fourth of Vitamin A., 10% of your iron, and 6% of your calcium.

© Copyright 2018 – or current year, Dorothy Grover-Read

One Comment Add yours

  1. Thank you for following my blog. I look forward to reading yours.

    Liked by 1 person

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