I should call this, "My Love Affair with Brussels Sprouts," but that would be unfair to bok choy and spinach. Spinach is the best in my opinion. I have made three recipes with a bit of sweet added to the vegetable it makes a major difference.
Brussels Sprouts in Onion Honey Sauce
12- 15 brussels sprouts
1 tablespoon olive oil
1 large white onion, quartered and sliced thin
1/4 cup vegetable broth
2 garlic cloves, finely minced
1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 tablespoons cider vinegar, start with 3 then add more if desired
salt and pepper
Boil brussels sprouts for 7 - 10 minutes or until tender.
In large skillet, heat olive oil and saute onions for 7-9 minutes. Add garlic and saute for another 2 minutes. Stir intermittently.
Add the broth, raise the heat to high and cook for approximately 4 minutes until the liquid is reduced by 1/2. Add the mustard, honey, vinegar,and pepper to taste. Reduce heat and simmer for 10 minutes. Liquid will almost all evaporate.
Remove from heat and allow to sit for 10-15 minutes.
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