Gluten Free Brussels Sprouts and Mushrooms in an Apple Cider Reduction
 
 
Gluten Free Brussels Sprouts and Mushrooms in an Apple Cider Reduction
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Ingredients
  • 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
Instructions
  1. In a sauce pan, bring the apple cider to a boil.
  2. 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
  3. Meanwhile, pre heat the oven to 350 degrees and prepare the vegetables as directed above. Set aside in a mixing bowl.
  4. Once the reduction is complete, pour over the vegetables and mix.
  5. 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/