Brussels Sprouts with Apple & Juniper

Think about this side dish the next time you're looking for the perfect pairing for that pork roast. Tart apple tames the cabbagey tendency of brussels sprouts and the juniper berries lend a sweet, almost floral quality to the dish.

Brussels Sprouts with Apple & Juniper

1 lb brussels sprouts
1 large tart apple, such as Granny Smith
2/3 cup unsweetened apple juice
2 tsp juniper berries
salt and freshly ground pepper

Wash the brussels sprouts well. Trim the stem ends and remove any loose, discolored, or speckled outer leaves. Set aside.

Wash and core the apple. Chop into bite-sized pieces. If not using immediately, plunge into a bowl of cold water with a few tablespoons of lemon juice added to prevent discoloration.

Crust juniper berries with a mortar & pestle (or smash with the side of a large knife and chop coursely).

Add apple juice to a large skillet and heat over medium-high heat until boiling.  Add brussels sprouts, apples, juniper berries, and season with salt and pepper.

Lower heat and simmer gently for about 5 minutes, or until brussels sprouts are just tender.

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