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Roasted Brussels Sprouts with Cider Vinegar Sauce

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Level: Easy

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Description

An elegant and simple winter vegetable side dish.

Ingredients

  • FOR THE BRUSSELS SPROUTS:
  • 1 pound Brussels Sprouts
  • 3 Tablespoons Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 4 sprigs Thyme
  • FOR THE SAUCE:
  • ½ cups Cider Vinegar
  • ½ cups Apple Juice
  • 1 Tablespoon Minced Shallot
  • 1 sprig Thyme
  • 2 Tablespoons Chicken Stock Or Vegetable Stock
  • 4 Tablespoons Unsalted Butter, Cut Into 1-Inch Cubes
  • Kosher Salt
  • Freshly Ground Black Pepper

Preparation

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.

Serves 4.

(Cider vinegar sauce recipe adapted from Tom Colicchio.)

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