Ingredients
2 lbs smallish brussels sprouts, stems trimmed and outer leaves removed
3 Tbsp unsalted butter
1/2 cup apple cider
2 Tbsp honey
1 tsp cinnamon
Preparation
Blanch the brussels sprouts for about 5 or 6 minutes in a pot of boiling water. Remove sprouts and let drain in a colander. When they are cool enough to handle, half sprouts lenthwise. Meanwhile, melt butter in a large skillet over medium high heat. Once butter is hot (but not smoking), add sprouts to skillet and saute for about 3 minutes. Add cider, honey, and cinnamon and stir to incorporate. Simmer and continue to stir occasionally until cider reduces to a sweet cinnamony syrup, approximately another 5 minutes. Serve immediately.
