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Braised Brussels Sprouts Print Email


2 pounds Brussels sprouts (about 4 dozen)
1 tablespoon Kosher salt
2 tablespoons olive oil
1 yellow onion, thinly sliced
1 sprig French tarragon
½ teaspoon turmeric powder
¼ cup apple cider vinegar
1 tablespoon dark honey
½ teaspoon black pepper, freshly ground
3/4 cup vegetable stock (or water)

Trim the ends of the Brussels sprouts. Make a deep criss-cross incision at the bottom of the vegetables using a paring knife.

Place them in a small pot and cover with cold water. This should barely cover the vegetables. Bring to a full boil then lower the heat to medium-high. Cook for about 8 minutes. Season with salt. Drain and remove as much liquid as possible.

Heat olive oil in a large pan. Once the oil is hot, add a sprig of tarragon and the sliced onions and slowly cook until tender and caramelized, stirring often. Add turmeric powder (this will give a beautiful golden color and it's good for you). Add the Brussels sprouts. Toss well and cook until caramelized. Season with salt and pepper. Drizzle with apple cider vinegar and honey. Deglaze the pan with vegetable stock. Scrape the caramelized bits from the bottom of the pan using a wooden spoon. Cook until the liquid evaporates.

Remove and discard the sprig of tarragon. Serve immediately. 8 servings
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