Prep 15 mins
Cook 15 mins
From Herbivoracious, one of my favorite vegetarian cookbooks, a great one for carnivores like me. I love the sweetness of the apple in this, I think kids would eat these sprouts. Quartered sprouts work as well as sliced ones. White wine vinegar, sherry vinegar, and rice wine vinegar all work well, too.
- 3 tablespoons unsalted butter
- half a medium white onion, finely diced
- kosher salt
- 1 crisp apple, such as a Pink Lady, peeled, cored, and finely diced
- 1 lb Brussels sprout, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
- 2 fresh sage leaves, thinly sliced
- 1⁄2 teaspoon minced fresh rosemary leaf
- 2 teaspoons champagne vinegar
- 2 teaspoons honey
- Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
- Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
- Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
- Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.