Braised Brussels Sprouts with Balsamic and Grapes

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Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield
Serves 4 (serving size: 1/2 cup)
Laraine Perri
November 2015
RECIPE BY Cooking Light

Ingredients

  • 1 tablespoon unsalted butter
  • 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

Nutritional Information

  • Calories 109
  • Fat 3.3g
  • Satfat 1.9g
  • Monofat 0.8g
  • Polyfat 0.3g
  • Sodium 221mg

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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