Orange-Glazed Brussels Sprouts

From the newsletter of the National Cooperative Grocers Association (NCGA) and their website 

Prep time: 30 minutes
Serves 4

1 pound fresh Brussels sprouts
1 clove garlic, minced
2 Tablespoons butter
½ cup water or vegetable broth
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
2 Tablespoons toasted pine nuts

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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Qi Gong Institute of Rochester