Spices and Seasons – Cider Glazed Brussels Sprouts with Almonds and Toasted Spices

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IMG_8385There have been quite a few recipes on Brussels Sprouts, right here on this site, but then as they say, tis the season. In particular, seasonal chef and I collide with produce at least this way, it helps you stay really grounded with seasons.

Brussels Sprouts are like mini cabbages, in fact, with this recipe on my site I treat them just like cabbages. It sometimes takes people a little time to even realize that they are Brussels Sprouts. These tiny green sprouts of goodness are very nutritious, however, it is one of those vegetables that are best had organic. Brussels Sprouts have a very long growing season, and therefore tend to be on the receiving end of a lot of chemicals to keep them growing without pests. The other option is to remove the outer leaves, which in my experience tends to come off any way when you chop them.

IMG_8386

They respond well to simple flavors and high cooking temperatures. In this recipe, I have used a hint of spice and tempered the slightly bitter aftertaste of the sprouts with cider, the almonds add a touch of crunch and the toasted mustard seeds a nice hint of nutty flavor. It is also important to add the mustard seeds later in the game or they will get bitter with the roasting.

 

Cider Glazed Brussels Sprouts with Almonds and Toasted Spices

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Cider Glazed Roasted Brussels Sprouts, with sliced Almonds, garlic and toasted spices.

Ingredients

  • 3/4 cup cider
  • 3 tablespoons red wine vinegar
  • 1 pound of Brussels Sprouts, trimmed and halved
  • 1 tablespoon salted butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon red cayenne pepper
  • 1/3 cup sliced almonds
  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 2 pods of garlic, minced

Instructions

  1. Place the cider on the stove and cook the cider until reduced to 1/3 and add in the wine vinegar.
  2. Heat the oven to 375 degrees.
  3. Toss the Brussels Spouts with the reduced cider mixture, butter, salt and cayenne pepper.
  4. Place the sprouts on a casserole and scatter the onions.
  5. Roast them for 20 minutes.
  6. In the meantime heat the olive oil and add the mustard seeds and wait until they crackle and add in the garlic and cook the garlic until gently golden.
  7. Pour over the Brussels Sprouts and mix well.
  8. Serve immediately.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences, original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past six years. Rinku is also the author of the Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook, that highlights and offers many simple Indian recipes off the beaten path. Her second cookbook, Spices and Seasons, uses the approach in this column and marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest.

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