Sweet and Sour Glazed Brussels Sprouts
By America's Test KitchenPublished on November 9, 2012
Yield
Serves 8
Ingredients
4 tablespoons unsalted butter 1 ½ tablespoons light brown sugar 2 pounds brussels sprouts, trimmed and halved through core if large12 small shallots, halved lengthwise1 tablespoon cider vinegar Salt and pepper
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.
Yield
Serves 8Ingredients
4 tablespoons unsalted butter
1 ½ tablespoons light brown sugar
2 pounds brussels sprouts, trimmed and halved through core if large
12 small shallots, halved lengthwise
1 tablespoon cider vinegar
Salt and pepper
Ingredients
4 tablespoons unsalted butter
1 ½ tablespoons light brown sugar
2 pounds brussels sprouts, trimmed and halved through core if large
12 small shallots, halved lengthwise
1 tablespoon cider vinegar
Salt and pepper
Ingredients
4 tablespoons unsalted butter
1 ½ tablespoons light brown sugar
2 pounds brussels sprouts, trimmed and halved through core if large
12 small shallots, halved lengthwise
1 tablespoon cider vinegar
Salt and pepper
Why This Recipe Works
Brussels sprouts tend to get mushy when cooked—but not in our recipe. For our Sweet and Sour Glazed Brussels Sprouts recipe, we roasted the sprouts, ensuring they stayed crisp yet tender. Sprinkling them with brown sugar and cider vinegar brought out their natural sweetness, and shaking the pan every 10 minutes redistributed the vegetables and encouraged even cooking and browning.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.
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