I’ve recently been turned on by Brussels Sprouts. Can you imagine? I never liked them as a kid or young adult, but am finding them rather tasty as I get older. I used to think I needed a chaser, like chocolate milk, when my mother tried to make me eat them as a kid. Loaded with potassium, calcium and iron, baby artichokes deserve a place on your plate. The 2-inch globes are completely edible and naturally tender. This de-lish recipe is a slightly sweet side that pairs well with chicken, and a serving offers about ¾ of you daily need for vitamin C. You can’t beat that!
- 1 tbsp olive oil
- 2 cups Brussels Sprouts, halved
- 1 large apple, diced
- 1 large pear, diced
- 1 cup apple cider
- ¼ tsp cinnamon
In a large pan over medium heat, heat oil. Cook Brussels Sprouts cut side down, flipping once, until browned, 10 to 12 minutes. Add apple and pear; cook until soft, 5 minutes. Add cider and cinnamon; simmer, stirring, until all liquid cooks away.