Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 184 Brussels Sprouts submitted by Brenda and Michael Drake Ingredients 1 LB Brussels sprouts 2 golden delicious, pink lady or other sweet apples 2 Tbs butter 2 Tbs olive oil 1 medium red onion, chopped 1 1/2 C apple cider 1/2 tsp salt 1/2 tsp ground black pepper 2 star anise 1/4 C balsamic vinegar Directions Trim the stems from the sprouts and cut each sprout in half from the top through the stem end. Halve, core and peel the apples and cut them into 1/2 inch cubes. In a skillet or heavy-bottomed saucepan large enough to hold all the ingredients, melt the butter with the olive oil over low heat. When they begin to foam, increase the heat to medium and add the onions and apples. Sauté until the apples have softened and the onions are translucent, 3 or 4 minutes. Add the apple cider, Brussels sprouts, salt, pepper and star anise. Cover and reduce the heat to low. Simmer until the sprouts are easily pierced with a fork, 10 to 15 minutes. Using a slotted spoon, remove the contents of the pan to a warmed serving dish, discard the star anise and cover to keep warm. Increase the heat to medium-high and cook until the pan juices are reduced by half. Add the vinegar and cook for 2 to 3 minutes longer, stirring and scraping the pan to loosen any bits that may be stuck to it. Pour the hot pan juices over the sprouts mixture and serve immediately. Serves 4 to 6. -adapted from The Vegetarian Table: France Healthy Favorite “This has become a favorite dish at our holiday dinners. Even people who usually don’t like Brussels sprouts seem to enjoy it!” -Brenda Drake