Brussels sprouts

Seared Brussels Sprouts with Apple Cider

12 large Brussels sprouts
salt, to taste
cooking oil
1/4 cup apple cider

Trim Brussels sprouts and cut in half. Heat a cast iron pan over medium heat. Add some oil. Sprinkle salt evenly over bottom of pan. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes.

Serves 2.

From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.

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