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.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 156 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 381 mg |