Ingredients
- 700 g sprouts, tightly closed and brilliant green, trimmed
- 100 g unsalted butter
- 6 small shallots, peeled and chopped finely
- 1 large Bramley apple, small dice
- 250 dry cider
- 10 g vegetable stock cube
- pepper
Instructions
- Cook the sprouts in plenty of boiling water, until soft in the centre, about 10 minutes. They need to be slightly overcooked, I think.
- Or place into a medium-sized bowl, add salt, pepper and 200mls water. Cover with film, make a couple of small holes and microwave for 5 minutes. Check and see if it is cooked. If not, recover and cook for a further 2 minutes.
- Cool under cold water, drain well. They can be done a few hours before.
To Serve
- There is only one way to warm them up, pop them in the microwave.
- Warm the butter add the shallot, and cook for 1 minute to soften, then add the apple and cook for 10 minutes until the apple softens.
- Add the cider and stock cube cook down till syrupy.
- When ready, add the sprouts and coat well.
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Nutrition Facts
Brussel Sprouts with Apple Butter Glaze
Amount per Serving
Calories
203
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
36
mg
12
%
Sodium
297
mg
13
%
Potassium
212
mg
6
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
6
g
12
%
Vitamin A
615
IU
12
%
Vitamin C
13
mg
16
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
