Edit ModuleShow Tags
Edit ModuleShow Tags

Brussels Sprouts

Serves 4

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.

View more Michael Mina recipes below or go back to the main article.





Add your comment:
Edit ModuleShow Tags
Edit ModuleShow Tags

Promotions & Sweepstakes

Stags Leap Sweepstakes

Enter this drawing for your chance to win Four Free Tickets to the Stags Leap District Vineyard to Vintner Tasting and Tour Open House on April 28.
Edit ModuleShow Tags

Sponsored Blogs

415 Top Doctors

Marin Magazine conducted a 2018 survey that has resulted in this [415] Top Doctors list — top physicians practicing in San Francisco and Marin counties who received multiple independent recommendations from their peers.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags