Sweet and Spicy Brussels Sprouts


  • 3 tablespoons white wine vinegar

  • 3 tablespoons honey

  • 1 cup chicken stock

  • 1 fresh bay leaf

  • 1/2 red onion, chopped

  • 1/2 red bell pepper, chopped

  • 2 teaspoons mustard seed

  • 1/4 teaspoon turmeric

  • 2 tubs Brussels sprouts

  • 2 tablespoons celery salt

  • Black pepper


In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

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