"This is from the newest Chatelaine holiday recipe magazine. I plan on trying it for Canadian Thanksgiving and reviewing it later."
coarsely chopped dried apricot
fresh ground black pepper
freshly squeezed lime juice, about 2 large limes
Trim outer leaves and any hard stems from sprouts and discard.
Cut sprouts in half.
Using a food processor with a slicing disc, push sprouts through feeding tube to thinly slice. Or, using a knife, shred into thin strips. They should measure about 8 cups.
Melt butter in a large, wide saucepan or frying pan over medium-high heat.
Add sprouts and apricots. Drizzle with water, then syrup. Sprinkle with salt and pepper. Stir often until sprouts are just wilted and done as you like. Start testing at 5 min., but it may take up to 10 minute to cook them to your liking. Stir in lime juice, then remove from heat.
Taste and add more salt and pepper, if needed.
1/2 cup servings.
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Brussels Sprouts and Apricot Saute (cont.)