CARAMELIZED BRUSSELS SPROUTS
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
Provided by Sharon123
Categories Vegetable
Time 42m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
- Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- Add butter; stir until melted.
- Add the vinegars.
- Cook and stir for 1 minute.
- Add the water and salt.
- Bring to boiling; add the sprouts.
- Return to boiling; reduce heat.
- Simmer, covered, for 6 minutes.
- Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Keep warm until serving.
CARAMELIZED BRUSSELS SPROUTS WITH SHERRY-DIJON VINAIGRETTE
Categories Vegetable Side Thanksgiving
Number Of Ingredients 15
Steps:
- Fill a large saucepan with water and bring to a boil. Salt the water so it tastes like seawater. Separately, create an ice bath by filling a large bowl or casserole dish with equal amounts of cold water and ice. You will "shock" or stop the cooking process with the ice bath. Add the Brussels sprouts to the boiling water. Cook until tender, but not too long or they will lose their bright green color, 2 to 3 minutes. Remove the sprouts from the water and shock them in the ice bath. Leave the Brussels sprouts in the ice bath until they are cool, then remove them from the ice bath and reserve for later use. In a large saute pan over medium-high heat, add the bacon pieces and cook until the fat renders and the bacon crisps, about 7 minutes. Add the onions to the pan and cook until softened, another 5 minutes. Add the butter, allow it to melt, and then add the apple slices and thyme sprigs. Toss to coat, cooking another minute or 2. Add the blanched Brussels sprouts. Season with salt and pepper, and cook until the sprouts are golden brown, another 8 to 10 minutes, stirring occasionally. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts. Add the canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. Yield: 2 cups.
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