An everyday taste of Thanksgiving: The Brussel Sprout!

There really isn't much of a story behind this dish other than sometimes I crave brussel sprouts like nobodies business. Kourtney and I have a few different recipes, like crispy roasted sprouts with balsamic vinegar but that is more of a snack food to us. This dish is a delicious veggie side or even just half of a meal by itself. Usually I serve it with fragrant rice or even as a sauce or topper for pasta. The recipe itself is extremely simple and fairly quick to do.

Ingredients:

2 packages of frozen baby brussel sprouts in butter sauce. (honestly it is just so much easier to find than fresh and quicker as well)
1 large onion ( diced into small pieces)
1/2 cup of white wine
1/2 stick of unsalted butter
1/3 veggie stock
1/8 tsp of red pepper flakes
1 tbs of minced garlic
salt and pepper to taste

Instructions:

Place the butter in a large pan and melt at a medium heat. Toss in the diced onion and let them cook in the butter till they become translucent. Add the frozen sprouts and let them cook with the onions. Add the wine and the garlic and let it reduce. Add the veggie stock and let it reduce a bit again. Once the sauce has thickened a bit add the red pepper. Add salt and pepper if so desired.

Serve with rice or pasta!