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Orange-Glazed Brussels Sprouts

Orange-Glazed Brussels Sprouts

From the newsletter of the National Cooperative Grocers Association (NCGA) and their website www.strongertogether.coop 

Prep time: 30 minutes
Serves 4

Ingredients:
1 pound fresh Brussels sprouts
1 clove garlic, minced
2 Tablespoons butter
½ cup water or vegetable broth
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2 Tablespoons apple cider vinegar
1 Tablespoon brown sugar
2 Tablespoons orange juice
Zest of one orange
Pinch of salt
Pinch of ground black pepper
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2 Tablespoons toasted pine nuts

Directions:
Rinse Brussels sprouts in cold water, trim the stems, remove the outer leaves, and cut them in half from top to bottom.

In large skillet, melt the butter over medium-high heat. Add the halved Brussels sprouts and sauté for about 4 minutes, then add the garlic and sauté 1 minute more until the Brussels sprouts start to brown on the edges. Add the water or broth, cover the skillet, and let the Brussels sprouts steam for 5 minutes.

While the sprouts are steaming, prepare the glaze by stirring together the apple cider vinegar, brown sugar, orange juice, orange zest, salt, and pepper in a small mixing bowl. Remove the lid from the Brussels sprouts and add the glaze ingredients. Cook on high for about 2 minutes or until glaze becomes syrupy, stirring or tossing the Brussels sprouts until well coated. Sprinkle the Brussels sprouts with the toasted pine nuts and serve warm.

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“If you’d like to submit your recipes, please email Lisa at lisachi@rochester.rr.com


Qi Gong Institute of Rochester