I realize a vegetable dish isn’t common place on a blog primarily focused on sweet treats, but this cider cinnamon brussels sprouts dish is my attempt to provide something useful to those who have resolved to lose weight in the New Year.
My resolutions usually aren’t too complex. In the past, I’ve resolved to untie my shoes before I take them off and to not swear so much. This year my personal resolution is to practice yoga on a more regular basis, and my baking resolution is to make a galette, a Charlotte, and Baked Alaska. I’d also like to try canning, or at the very least, freezer jam. We’ll see how things go.
In the meantime, I’ll try to eat more vegetables. I do not yet know how I feel about brussels sprouts, but I do know these cider cinnamon brussels sprouts were the tastiest way I have prepared the vegetable thus far. The apple, pear, and cinnamon cut what I consider to be their earthy taste. I will keep trying to decide if I do or do not like these little veggies. I hope you’ll try something new this year too.
Cider Cinnamon Brussels Sprouts
- 1 tablespoon olive oil
- 2 cups brussels sprouts, halved
- 1 apple, diced
- 1 pear, diced
- 1 cup apple cider
- 1/4 teaspoon cinnamon
- Heat the olive oil in a large skillet over medium heat.
- Add the Brussels sprouts and saute until browned, approximately 10-12 minutes.
- Add the apple and the pear and cook another five minutes until the fruit is soft.
- Add the apple cider and the cinnamon to the skillet and allow to simmer, stirring occasionally, until no liquid remains in the pan.