Gluten Free Brussels Sprouts and Mushrooms in an Apple Cider Reduction
- For the reduction:
- 2 Cups Apple Cider
- 1 sprig of fresh Rosemary
- ¼ teaspoon Paprika
- ¼ teaspoon Black Papper
- 1 Tea Spoon Sugar
- For the vegetable mix:
- 3 cups Brussels Sprouts, quartered
- ¼ Cup Mushrooms, sliced
- ¼ cup red onion, sliced
- 2 teaspoons Olive Oil
- In a sauce pan, bring the apple cider to a boil.
- Mix in the rest of the ingredients and simmer until the cider has reduced to approximately ⅓ of it's size and thickens, approximately 30 minutes
- Meanwhile, pre heat the oven to 350 degrees and prepare the vegetables as directed above. Set aside in a mixing bowl.
- Once the reduction is complete, pour over the vegetables and mix.
- Spread the vegetable and reduction mixture on a baking sheet and cook until Brussels sprouts become crisp, about 20 minutes.
Recipe by Celtic Celiac at https://www.celticceliac.com/gluten-free-brussels-sprouts-and-mushrooms-in-an-apple-cider-reduction/
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