SHERRY-GLAZED BRUSSELS SPROUTS
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
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.
TART CHERRY-GLAZED BRUSSELS SPROUTS
Categories Vegetable
Number Of Ingredients 9
Steps:
- To prepare glaze, combine cherry juice, brown sugar, and sriracha in a small saucepan. Cook over medium-high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes. Remove from heat. Heat oil in a large non-stick skillet over medium-high heat. Add Brussels sprouts and toss to coat with oil, then turn with tongs so cut sides are facing down. Cook for 6 to 8 minutes or until bottoms are golden brown and sprouts are crisp-tender (slightly longer if your sprouts are very large). Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds. Serve warm. Read more at http://www.loveandoliveoil.com/2014/09/tart-cherry-glazed-brussels-sprouts.html
GLAZED BRUSSELS SPROUTS
"This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long." Joan Braun - Lakewood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 296 calories, Fat 23g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
BALSAMIC-GLAZED BRUSSELS SPROUTS
A tasty way to serve Brussels sprouts.
Provided by Barbara Zernicke
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
- Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g
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