From Jayson Jay’s Healthy Holiday Cooking Class at UWA!
1 Lb. Brussels sprouts, halved or Sliced
1 Cup Vegetable Broth (or Chicken Broth)
1/2 Tbsp Olive Oil
1 Onion, sliced
½ Apple pealed
2 Tbsp Maple syrup
¼ Cup Pecans, crumbled
¼ Lemon Salt
(Opt. Cayenne Powder or Ground Mustard Seed)
In a skillet, heat Broth and add in Sprouts over medium heat. Allow sprouts to get tender 15 minutes, covered for 10 minutes.
In a separate skillet, heat olive oil and toss in onions and apple. Stir little and allow to brown and caramelize on medium heat. After 10 minutes stir in sprouts, syrup and salt and allow to caramelize for 5-10 minutes more. Toss in nuts in the last minute of heating. Remove from heat, squeeze lemon over dish and salt and spice to taste. Serves 4.