2 pounds Brussels sprouts
1 stick unsalted butter, softened
1 cup brown sugar
1 cup apple cider vinegar
½ cup chicken broth
1 bunch thyme
1 bunch bay leaves
In a large pot, bring salted water to a boil. Cook Brussels sprouts in the water for two minutes or until tender. Drain and place sprouts in an ice bath to cool. In a separate pan, heat the butter, sugar and vinegar and reduce until syrupy. Stir in broth and reduce by half. Toss in sprouts with the thyme and bay leaves and cook until glazed. Remove bay leaves before serving.
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