1 1/2 pounds Brussels sprouts, halved,
with stems removed
1 tbsp olive oil
1/4 cup freshly grated ginger
1/2 tsp sea salt
1/2 cup grated carrot
2 tbsp honey
1 tbsp rice vinegar
Method :
Steam russels
sprouts for about 5 minutes, until just tender. Drain well. While
Brussels sprouts are cooking, heat oil in large skillet and add ginger,
salt, grated carrot, honey and vinegar. Cook over medium heat until
thick and bubbly. Add cooked Brussels sprouts, mixing well to coat
thoroughly with glaze. Cook for 5 minutes longer until sprouts are very
tender. Serve hot.
Serves 4
So you don't
think you like brussels sprouts? Try this sweet and tangy side dish -
you will be an instant convert!
