Tart Cherry Glazed Brussels Sprouts Food

SHERRY-GLAZED BRUSSELS SPROUTS

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

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