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An elegant and simple winter vegetable side dish.
Preheat oven to 350ºF.
For the Brussels sprouts:
Trim outer leaves of Brussels sprouts and cut large ones in half. Place on a baking sheet and toss with olive oil and season with salt and pepper. Scatter the thyme sprigs on top of the Brussels sprouts. Bake for about 25-30 minutes, or until Brussels sprouts are tender, stirring once or twice during that time.
For the sauce:
Meanwhile, make the cider vinegar sauce. In a small saucepan over high heat, bring the apple cider vinegar, apple juice, minced shallot, thyme, and stock to a boil. Reduce heat to medium-high and simmer for about 5 minutes, until reduced by half. Reduce heat to low and whisk in the butter, one piece at a time. Strain the sauce and season with salt and pepper. Pour over hot Brussels sprouts.
(Cider vinegar sauce recipe adapted from Tom Colicchio.)
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!