Sherry Balsamic Caramelized Brussels Sprouts Recipes

SHERRY-GLAZED BRUSSELS SPROUTS

Sherry-Glazed Brussels Sprouts image

Glazed Brussels sprouts make for a great, crowd-pleasing side dish. This recipe uses a combination of sugar, sherry wine and butter to give them a silky texture and slightly nutty flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

10 ounces pearl onions
1 1/4 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
2 tablespoons sugar
Kosher salt and freshly ground pepper
3 tablespoons dry sherry
1 tablespoon chopped fresh thyme
Chopped fresh chives, for topping

Steps:

Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.

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

Ingredients

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.

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