A hit at an office holiday dinner with ham, potatoes, salads, etc. I roasted the sprouts rather than boiling them (425 degrees for ~18 mins), and subbed dried cranberries for golden raisins--very pretty. Would also make a nice warm salad. With all the other ingredients, this is a good recipe for those who don't like sprouts; their flavor is mixed in with others and is therefore milder. Will make again.
Brussels Sprouts with Apples
This deliciously seasoned mixture of Brussels sprouts, apples, onions, water chestnuts, and raisins is a wonderful addition to holiday meals.
Yield: 6 to 8 servings
- 2 1/4 pounds fresh brussels sprouts, halved
- 3 tablespoons fresh lemon juice
- 2 teaspoons salt, divided
- 1/4 cup butter or margarine, divided
- 1 medium onion, diced
- 1/4 cup apple juice
- 1 large Red Delicious apple, diced
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 cup golden raisins
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon grated nutmeg
- Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.
- Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.
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