Ingredients

Instructions

  1. In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
  2. Defrost brussel sprouts and halve them.
  3. Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.