Honey Apple Cinnamon Brussels Sprouts Food

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

BRUSSELS SPROUTS AND APPLES

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

HONEY APPLE CINNAMON BRUSSELS SPROUTS

Steps:

• Blanch the brussels sprouts for about 5 or 6 minutes in a pot of boiling water. Remove sprouts and let drain in a colander. When they are cool enough to handle, half sprouts lenthwise. Meanwhile, melt butter in a large skillet over medium high heat. Once butter is hot (but not smoking), add sprouts to skillet and saute for about 3 minutes. Add cider, honey, and cinnamon and stir to incorporate. Simmer and continue to stir occasionally until cider reduces to a sweet cinnamony syrup, approximately another 5 minutes. Serve immediately.