Ingredients:

3 tablespoons white wine vinegar
3 tablespoons honey
1 cup chicken stock
1 fresh bay leaf
1/2 red onion, chopped
1/2 red bell pepper, chopped
2 teaspoons mustard seed
1/4 teaspoon turmeric
2 tubs Brussels sprouts
2 tablespoons celery salt
Black pepper

 
Directions:

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.

Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Recipe courtesy Rachael Ray, 2007