Caramelized Brussels Sprouts With Sherry Dijon Vinaigrette Recipes

CARAMELIZED BRUSSELS SPROUTS

Steps:

• Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
• In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
• Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
• Add butter; stir until melted.
• Add the vinegars.
• Cook and stir for 1 minute.
• Add the water and salt.
• Bring to boiling; add the sprouts.
• Return to boiling; reduce heat.
• Simmer, covered, for 6 minutes.
• Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
• Keep warm until serving.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE

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.

CARAMELIZED BRUSSELS SPROUTS WITH SHERRY-DIJON VINAIGRETTE

Steps:

• Fill a large saucepan with water and bring to a boil. Salt the water so it tastes like seawater. Separately, create an ice bath by filling a large bowl or casserole dish with equal amounts of cold water and ice. You will "shock" or stop the cooking process with the ice bath. Add the Brussels sprouts to the boiling water. Cook until tender, but not too long or they will lose their bright green color, 2 to 3 minutes. Remove the sprouts from the water and shock them in the ice bath. Leave the Brussels sprouts in the ice bath until they are cool, then remove them from the ice bath and reserve for later use. In a large saute pan over medium-high heat, add the bacon pieces and cook until the fat renders and the bacon crisps, about 7 minutes. Add the onions to the pan and cook until softened, another 5 minutes. Add the butter, allow it to melt, and then add the apple slices and thyme sprigs. Toss to coat, cooking another minute or 2. Add the blanched Brussels sprouts. Season with salt and pepper, and cook until the sprouts are golden brown, another 8 to 10 minutes, stirring occasionally. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts. Add the canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. Yield: 2 cups.