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Rachael Ray's 30-Minute Healthy Recipes

Tangy Tart Brussels Sprouts


* 1 lb Brussels sprouts, trimmed and halved
* 2 tangy green apples, cored and cubed
* 1 sweet onion, cut into small wedges
* 1 sweet red bell pepper, diced
* 4 Tbsp olive oil
* 1 1/2 cup apple cider
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/4 cup balsamic vinegar


1. In large heavy skillet, heat oil over medium heat; add Brussels sprouts and stir until outer leaves are just starting to soften. Add the apples, onion, and red bell pepper and continue cooking until all vegetables start to soften.
2. Cover skillet, reduce heat to low and simmer until the Brussels sprouts are tender, about 8 to 10 minutes. Remove vegetables from skillet, using a slotted spoon, to serving dish and keep warm.
3. Turn heat up under skillet to medium-high, add cider, salt, black pepper, and vinegar and cook stirring often, until liquid reduces by about half.
4. Pour reduced liquid over Brussels sprouts and serve immediately.


If your kids, or you, claim you don't like Brussels sprouts, you haven't tried this recipe. The trick with Brussels sprouts is to not overcook them and to add interesting, tangy flavors.

Mixing the sweet and tangy flavors of the apples and vinegar really makes this dish stand out - perfect for company, too. Enjoy!

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