Serves 4-6
APPLE BUTTER
1/2 cup water
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
1/2 cup brown sugar
3 tart apples, peeled and diced
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon allspice
MAPLE-BOURBON GLAZE
1 cup bourbon
1/2 cup brown sugar
1/2 cup maple syrup
ROASTED BRUSSELS SPROUTS
1 1/2 pounds Brussels sprout, cut in half
1/4 cup diced red onion
1/4 cup canola oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups maple-bourbon glaze
FOR APPLE BUTTER:
- Combine water, apple cider vinegar, and lemon juice in medium saucepan. Bring to simmer over medium heat.
- Add brown sugar and stir until dissolved. Add apples, and reduce heat to low. Cook for 20 minutes, until apples are soft.
- Stir in cinnamon, cloves, and allspice and remove from heat. Use potato masher or stick blender to reach desired consistency.
- Transfer to medium bowl, and refrigerate for 24 hours.
FOR MAPLE-BOURBON GLAZE:
- Bring bourbon to simmer in small saucepan over medium heat. Reduce heat to low and simmer for 7 minutes, until reduced by half.
- Stir in sugar and mix until dissolved. Add maple syrup, and increase heat to medium. Simmer for 5 minutes.
- Set aside until ready to use.
FOR BRUSSELS SPROUTS:
- Preheat oven to 350°F.
- Combine Brussels sprouts, red onion, oil, salt, and pepper in large bowl. Place on a baking pan, and roast for 25 minutes.
- Remove from oven. Coat Brussels sprouts with maple bourbon glaze. Bake for an additional 10 minutes.
- Serve with apple butter.
MORE PLANT-BASED RECIPES:
Quinoa Salad from Kusafiri Coffee Shop and Bakery Disney’s Animal Kingdom® Theme Park
Plant-Based Cookie Fries Recipe from Beaches & Cream Soda Shop
