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Brussels Sprouts Veronique (D/P, KLP, TNT)
Source: Brussels Sprouts Vineyard, Thoughts for Festive Foods, 1964
Yield: About 3-1/2 cups

2 quarts fresh brussels sprouts or 2 10-oz. frozen packages
1-1/2 tsp salt
2 tsp sugar
1/4 cup butter or margarine
1/4 clove garlic, crushed (optional)
1 cup seedless green grapes, halved
2 tsp. honey
1/4 cup slivered almonds

Cook fresh sprouts in rapidly boiling water about 8 minutes, until just tender or cook frozen sprouts 2 minutes less than package instructions. Drain.

Melt butter or margarine gently in a skillet. Add almonds, if using. Add salt, sugar, freshly ground pepper and honey. When bubbly, add grapes; heat through.

Pour over brussels sprouts and either heat through or prepare ahead and heat just before serving.

Poster's Notes:
For the grapes, I use both red and green for color.

The original recipe didn't call for slivered almonds. I added them.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A