8 cups brussels sprouts
¼ cup  butter
2 Tbsp  Scotch Whisky
Pinch each of granulated sugar, salt and pepper

Trim ends off of brussels sprouts, cut small X in the base and cook in boiling water until tender, about 7 minutes. Hint: May be refrigerated for a day at this point if you chill immediately in cold water , drain well and roll in a towel to dry. Increase cooking time in glaze to about 5 minutes.

In the same pan, melt butter slowly, stir in whiskey and sugar. Cook, stirring for about 30 seconds. Return sprouts to the pan and cook until coated, about 1 minute. Stir in salt & pepper to taste.

Hint: If you have very fussy eaters, break the sprouts into leaves before cooking. This makes for a milder product.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.