1 Video | Photo: Sweet and Spicy Brussels Sprouts Recipe
Ingredients
- 3 tablespoons white wine vinegar
- 3 tablespoons honey
- 1 cup chicken stock
- 1 fresh bay leaf
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 2 teaspoons mustard seed
- 1/4 teaspoon turmeric
- 2 tubs Brussels sprouts
- 2 tablespoons celery salt
- Black pepper
Directions
In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
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By PipelineGypsy
Heflin, AL
on June 14, 2011
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The name of this recipe should be changed to Pickled Brussels Sprouts so you know exactly what to expect. Because they are pickled, to me they taste better served at room temp or even cold. If you watch the video, she only used 2 teaspoons celery salt NOT tablespoons so that is a typo in the recipe. Also in the video she does not cut the sprouts in half.
By beccaod_OH
London, OH
on January 04, 2011
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Overall I think this is a good basic recipe. This recipe sounded good, but upon tasting the first time it needed some tweaking for our tastes. We love sprouts and with my personal adjustments, (I never make a recipe exactly according to what is written we have enjoyed it several times.
My changes were: 4-5 tbs honey, 1 tsp pickling spices or to your taste, 1/2 tsp celery seed, 1/4 tsp hot pepper flakes, and salt and pepper to taste. I used no mustard seeds, no celery salt and no red bell pepper as I didn't have any peppers on hand. I used the other ingredients as listed. We prefer them whole so they don't break apart as much and so I cooked them longer. I think they would be good chilled, but they never last long enough for me to find out.
If you watch Rachel, she makes recipes the way she likes them and I think that is exactly what she wants her viewers to do with her recipes. Make them yours! Thanks Rachel!!
By sean.p.berger_1...
Dallas, 83
on February 25, 2010
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Great ingredients, bad preparation! It doesn't say but when you trim the sprouts score the ends then cut in half 90 degrees to the scoring, this helps them cook through better. Also saute the onions and peppers for about 2 minutes first in peanut oil then deglaze with the vinegar then add stock, tumeric, and mustard seed bring to a low boil then drop to low simmer then cover and braise for about 15 min. I added a 1/4 teaspoon of ground cayenne, since the recipe is called sweet and SPICY, then added the honey, celery salt, and fresh ground pepper to your liking. Now this recipe rock kicks a**!
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