1 pound medium Brussels sprouts, trimmed and halved
1 cup seedless red grapes
1 tablespoon minced garlic
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 1 tablespoon unsalted chicken stock, divided
1 tablespoon balsamic vinegar
How to Make It
Melt butter in a nonstick skillet over medium heat; add Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in grapes and minced garlic; cook 1 minute. Sprinkle with salt and pepper. Add 1/4 cup chicken stock; cover partially, and cook 3 minutes. Stir in vinegar and 1 tablespoon chicken stock; simmer 1 minute.
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