Caramelized Brussels Sprouts With Sherry Dijon Vinaigrette Recipes

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SHERRY BALSAMIC CARAMELIZED BRUSSELS SPROUTS



Sherry Balsamic Caramelized Brussels Sprouts image

I'll admit it... I really like Brussels sprouts. They're so underrated! And when prepared like this, there's a love affair in the making! This is a simply terrific side dish to freshen up most any meal. We substituted traditional balsamic vinegar for the sherry balsamic that Lou calls for and the recipe still turned out fab....

Provided by Lou Kostura

Categories     Vegetables

Time 50m

Number Of Ingredients 6

1 1/2 lb fresh Brussels sprouts - halved
2 clove garlic - minced
2 Tbsp olive oil
2 Tbsp butter
2 oz dried wild mushrooms, mixed variety
1/4 c sherry balsamic vinegar

Steps:

  • 1. Soak dried mushrooms in hot water for 20 minutes or until soft.
  • 2. Clean and cut Brussels sprouts in half.
  • 3. Heat heavy skillet to med-hi, add olive oil, butter, and garlic.
  • 4. Place Brussels sprouts in skillet cut side down, let oil and butter start to caramelize them.
  • 5. When nicely browned add drained mushrooms (reserve soaking liquid for use in other dishes).
  • 6. Add sherry balsamic and cover. Cook covered until all sherry vinegar is reduced.

CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE



Caramelized Brussels Sprouts in Mustard Vinaigrette image

This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

1 1/2 lb Brussels sprouts
2 small shallots
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 tablespoon Dijon mustard
1 tablespoon agave nectar
2 teaspoons olive oil

Steps:

  • Heat oven to 425°F. Line cookie sheet with foil.
  • Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
  • Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 6 g, TransFat 0 g

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