Brussel Sprouts TO DIE FOR!

I'm going to be straight forward and honest about one thing, I HATE BRUSSEL SPROUTS! 

But seriously, that all changed after I tried this recipe in the cooking class I'm taking at school. Knucks and High-fives to Amy Winans for completely doing a 360 on my opinion of the mini cabbage devils! Cook these for yourself, your friends or your family and I promise their brussel hate will be changed forever!

Braised Brussels Sprouts

Yield 4-6 servings

Ingredients:

1 pound                         Brussels sprouts

2 each                                    shallots, minced

1 tablespoon                         vegetable oil

2 tablespoons                         cider vinegar

2 tablespoons                        cider

1 tablespoon                         butter

2 tablespoons                        maple syrup

To taste                        sea salt and fresh ground black pepper

Directions:

            Blanch

1.     Bring a large sauce pan of salted water to a boil.

2.     While the water is heating, trim Brussels sprouts (remove outer spotty or wilted layer) and cut each sprout in half.

3.     Blanch cut Brussels sprouts in boiling salted water for approximately 5 minutes, or until done.

4.     Drain and sauté immediately (see directions below) or shock in cold water to hold.

Sauté

5.     Heat a large sauté pan over medium heat.

6.     Add the oil then the shallots and season with salt and pepper.

7.     Sweat the shallots until they are translucent, not brown.

8.      Add the Brussels sprout and sauté approximately five minutes or until they are warmed through; stir occasionally.

9.     Add vinegar and cider and let the liquid reduce by two thirds. 

10.  Remove from heat and add butter, salt and pepper.

11.  Drizzle with maple syrup.

12.  Serve immediately.