With Thanksgiving just around the corner, I have decided that it is imperative to beef-up my postings from once a week to once a day so that we can all enjoy these great recipes on the big day! More to come tomorrow. Enjoy!
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Trim the stem from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.
In a small bowl, combine the wine, maple syrup, and soy sauce and stir together.
Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts.
Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water.
Stir into the saucepan quickly, and then cook for another 5 minutes.
Remove from heat and transfer to a covered casserole dish to serve.
Courtesy of FARM