We’re not sure where the bad press for Brussels sprouts came from but we love them! Here’s a twist on these seasonal treats to brighten up your Thanksgiving dinner.
The Brussels sprout of the Brassicaceae family is in the Cultivar groups of wild cabbage cultivated for its small leafy green buds, which resemble miniature cabbages; forerunners to modern Brussels sprouts were likely cultivated in ancient Rome.
Brussels sprouts as we now know them were grown possibly as early as the 1200s in what is now Belgium (hence the name, I guess).
Sweet and spicy Brussels sprouts
- 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
In a skillet, combine vinegar, honey, and stock with a whisk.
Stir in the 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 for 10 minutes, uncover and cook for 5 minutes more.
* Originally published in 2016. Updated in November 2022.