Be thinking of your Thanksgiving sides: add Brussels Sprouts with Apples to the list

How unfair to Hubby was this? I returned home from the hairdresser and had a new perm; I then immediately began stirring up my new dish—Brussels Sprouts with Apples. As if the pungent aroma of the fresh perm solution wasn’t enough (Hubby’s super sniffer detected it the minute I walked in the door), the odiferous brussels sprouts almost sent him reeling while they were cooking. Double-trouble for him.

But that night, when he dined on Brussels Sprouts with Apples and thought the dish was amazing, he decided I hadn’t enacted such a harsh treatment after all. The recipe was from www.myrecipes.com (it originally appeared in November 2002 Southern Living) and continued my quest of finding wondrous ways with apples while we’re yet in apple season. This called for a large diced Red Delicious apple, sliced water chestnuts, golden raisins, and lemon rind. Three tablespoons fresh lemon juice stirred in with the fresh brussels sprouts pretty well banished the objectionable smell while the dish simmered.

The brussels sprouts (cut in in half to make more bite-sized pieces) cooked up to taste a lot like baby limas; the water chestnuts gave the veggie side dish an appealing crunch; the diced cooked apples and addition of sugar substitute made it all taste slightly sweet. A good candidate—and a very healthy one—for a Thanksgiving side dish, for sure. Hubby said for me to note that as with many other dishes, it tastes even better the next day.

And the odiferous perm solution? After 48 hours (even guys remember the take-away line from Legally Blonde) it washed out of my hair without a trace. Hubby was happy.

Brussels Sprouts with Apples

2 1/2 pounds fresh Brussels sprouts, halved

3 tablespoons fresh lemon juice

2 teaspoons salt (or salt substitute), divided

1/4 cup butter, divided

1 medium onion, diced

1/4 cup apple juice

1 large Red Delicious apple, diced

1 garlic clove, minced

1 teaspoon sugar (or sugar substitute)

1 (8-ounce) can sliced water chestnuts, drained

1/2 cup golden raisins

2 teaspoons grated lemon rind

1/2 teaspoon freshly ground pepper

1/8 teaspoon grated nutmeg

In a saucepan bring to a boil the brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water (just enough to cover). Cover, reduce heat, and simmer 5 t0 10 minutes or until tender. Drain and keep warm. In a large skillet over medium-high heat melt 2 tablespoons butter; add onion, and sauté 15 to 20 minutes or until the onion is caramel-colored. Add apple juice and cook 2 minutes; stir to loosen browned particles. Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter. Cook, stirring constantly, for 3 to 4 minutes. Gently toss in brussels sprouts. Makes 6 to 8 servings.