Friday, November 21, 2014

Hoff's Balsamic Brussels

Hoff's Balsamic Brussels
Serves: 2
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 1 lb. Brussels Sprouts
  • 1/2 cup Water or Broth
  • 2 tbsp. Balsamic Vinegar
  • 1 tbsp. Maple Syrup
  • 1 tbsp. Stone Ground Mustard
  • Sea Salt

  1. Prepare the Brussels by cutting off the end and quartering
  2. In a medium pot, place Brussels, Water/Broth & a pinch of Sea Salt, cover and cook on high for 8 minutes
  3. Transfer Brussels to a non-stick frying pan over medium-high heat
  4. Coat with Balsamic, Maple Syrup & Mustard, cover and cook for an additional 5 minutes or until desired consistency is reached, stirring occasionally as the Sauce caramelizes
  5. Finish dish with Sea Salt

Hoff Thoughts: Did you know that Brussels Sprouts got their name from, well, Brussels where they were cultivated in Belgium as early as the 16th century.  These mini cabbage-like guys are said to improve digestive health.  And if you're fortunate enough to find these little ones still stuck to their stalk, stick the end in some water to prolong their life - they also tend to be cheaper this way.

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