Make Ahead Glazed Sprouts Onions Recipes

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ROASTED SPROUTS AND ONIONS



Roasted Sprouts and Onions image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 5

Two 14-ounce bags frozen pearl onions
One 22-ounce bag frozen Brussels sprouts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
  • Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

MAKE AHEAD CARAMELIZED ONIONS



Make Ahead Caramelized Onions image

Here is a great technique, using your crockpot, for caramelizing sweet or regular onions, which you can then use for onion soup, or a delicious Caramelized Onion Lasagna recipe I am posting separately. I am guessing at the amount it makes.

Provided by MarieRynr

Categories     Onions

Time 12h15m

Yield 2 cups

Number Of Ingredients 3

5 lbs onions, cut into 1/4 to 1/2 inch slices
1/2 cup unsalted butter
2 teaspoons salt

Steps:

  • Put the butter in a 4 quart or larger slow cooker insert.
  • Separate the onion slices into rings and add them to the slow cooker, lightly packing them down.
  • Sprinkle the salt over and cover with the lid, (the cooker will be quite full).
  • Cook on high until the onions are very soft and a deep caramel color, about 10 to 12 hours, stirring once or twice.

Nutrition Facts : Calories 883.6, Fat 46.9, SaturatedFat 29.4, Cholesterol 122, Sodium 2365.8, Carbohydrate 114.8, Fiber 15.9, Sugar 48.6, Protein 10.9

GLAZED SPROUTS WITH CARAMELISED RED ONIONS



Glazed sprouts with caramelised red onions image

Fry red onions in butter until golden and fragrant, then cover with a sweet and tangy sherry vinegar dressing for a delicious Christmas side

Provided by Jenny White

Categories     Side dish

Time 20m

Number Of Ingredients 5

25g butter
2 red onions , cut into wedges
700g Brussels sprouts (small ones if you can get them)
1 tbsp demerara sugar
2 tsp sherry vinegar

Steps:

  • Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender.
  • Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve.

Nutrition Facts : Calories 92 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

SHERRY VINEGAR-GLAZED ONIONS



Sherry Vinegar-Glazed Onions image

Traditional creamed onions and buttery glazed onions are perfectly nice, but the sparky tang of vinegar makes this version of the classic much more appealing. The sweet-and-sour flavors are a great foil for the rich, starchy dishes on a Thanksgiving table. Any leftovers can be chopped up to make a lively addition to winter stews and chunky soups.

Provided by Julia Moskin

Categories     side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

2 tablespoons neutral oil, like canola or grapeseed
1 pound small peeled onions, about 1 inch in diameter, red or white or a combination (frozen onions are fine)
1/2 cup sherry vinegar or apple cider vinegar
Salt and ground black pepper to taste
Honey or maple syrup to taste
Finely minced parsley, for serving (optional)

Steps:

  • In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
  • Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
  • Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
  • Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.

BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS



Brussels Sprouts with Vinegar-Glazed Red Onions image

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 (about 10-ounce) basket Brussels sprouts
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Steps:

  • Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
  • Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
  • Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
  • Add onions to Brussels sprouts, and toss well. Serve immediately.

BRUSSELS SPROUTS WITH VINEGAR GLAZED RED ONIONS



Brussels Sprouts with Vinegar Glazed Red Onions image

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts if desired.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 6

10 ounces Brussels sprouts
1 pinch Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Steps:

  • Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
  • Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
  • Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
  • Add onions to Brussels sprouts, and toss well. Serve immediately.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 20.6 mg, Sugar 3.4 g

MAPLE & BACON GLAZED BRUSSELS SPROUTS



Maple & Bacon Glazed Brussels Sprouts image

For special meals, here's a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

5 bacon strips, chopped
1 pound fresh Brussels sprouts, trimmed
3 tablespoons butter
1/2 cup chicken broth
1/4 cup chopped pecans
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 5g fiber), Protein 8g protein.

BRUSSELS SPROUTS WITH VINEGAR GLAZED RED ONIONS



Brussels Sprouts with Vinegar Glazed Red Onions image

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts if desired.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 6

10 ounces Brussels sprouts
1 pinch Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Steps:

  • Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
  • Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
  • Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
  • Add onions to Brussels sprouts, and toss well. Serve immediately.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 20.6 mg, Sugar 3.4 g

MAKE-AHEAD GLAZED SPROUTS & ONIONS



Make-ahead Glazed Sprouts & Onions image

You don't have to make this dish ahead of time but it makes those special occasion dinners less hectic to prepare!

Provided by CountryLady

Categories     Greens

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups small Brussels sprouts (about 1 3/4 lbs)
1 large red onion, peeled
1 tablespoon butter
1 cup chicken broth
2 tablespoons granulated sugar
2 tablespoons white vinegar
1/2 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons chopped fresh dill

Steps:

  • Rinse sprouts, trim stems& remove loose outer leaves.
  • Cut a cross in the stem bottoms.
  • If larger than a walnut, cut in half.
  • Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
  • Slice onion into rings& cut rings in half.
  • Saute in butter over medium heat until softened, about 5 minutes.
  • Add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.
  • let cool, place in a covered jar& refrigerate until ready to assemble.
  • To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
  • Bring to a boil, then reduce to medium-low.
  • Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
  • Place in a serving dish& sprinkle with dill.

Nutrition Facts : Calories 66.8, Fat 2, SaturatedFat 1.1, Cholesterol 3.8, Sodium 195.6, Carbohydrate 10.8, Fiber 2.3, Sugar 5.4, Protein 2.8

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