Brussel Sprouts with Champagne, Apples, Nuts and Raisins from World Cuisine Today Magazine! www.worl
Enjoy a delicious recipe for Brussel Sprouts with Apples and Walnuts from World Cuisine Today Magazine! A festive Fall accompaniment to your meals. www.worldcuisinetoday.com
Brussel Sprouts with Apples, Walnuts and Golden Raisins
One pound fresh Brussel Sprouts cut in half
Four large sweet Apples sectioned
1/2 cup minced or chnopped walnuts or pecans
One medium white onion minced
One large clove garlic minced
1/2 cup golden raisins
One teaspoon sweet cinnamon
One Tablespoon wildflower honey
1/8 cup melted butter or canola oil
One cup Champagne or Sauvignon Blanc
Three Tablespoons fresh Thyme
Three Tablespoons ground or minced fresh Rosemary
1) Wash and pat dry your Brussel sprouts. Mince your onion and garlic.
2) Cut your apples into thin sections and chop your nuts finely.
3) In a dutch oven or wide saucepan place your butter or oil. Also add an 1/8 cup of water or vegetable broth. Add the onion and saute until slightly soft but not translucent. Turn off the heat and fold in your Brussel Sprouts and Apples. Mix well. Drizzle with the honey and the cinnamon. Sautee another 2 minutes.
4) In a small bowl soak the golden raisins in the Champagne and add to the pan. Bring to a boil reduce to low and simmer for thirty to thirty five minutes partially covered, stirring occasionally. The last ten minutes sprinkle in the nuts and the herbs.
World Cuisine Today Magazine
November 23, 2020