Sherry-Glazed Brussels Sprouts
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 156, total fat 8 G., saturated fats 5 G., proteins 4 G., carbohydrates 18 G., fiber 5 G., cholesterol 20 mg, sodium 381 mg, sugar 8 G.
Calories 156, total fat 8 G., saturated fats 5 G., proteins 4 G., carbohydrates 18 G., fiber 5 G., cholesterol 20 mg, sodium 381 mg, sugar 8 G.
Glazed Brussels sprouts are a great holiday side dish—delicious, healthy, impressive, and a crowd-pleaser. This recipe's combination of sugar, sherry, and butter gives the sprouts a silky texture and a pleasant nutty flavor, not to mention the luscious shine of the glaze. Whole pearl onions make a great companion. Sprinkle with fresh green onions before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g pearl onions
- 60g Brussels sprouts, trimmed and halved
- 60 g unsalted butter
- 2 tablespoons of sugar
- 3 tbsp. l. dry sherry
- 1 tbsp chopped fresh thyme
- Chopped fresh chives, for sprinkling
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pearl onions and cook until softened and the skins peel easily, about 2 minutes. Drain and rinse the onions 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, sugar, and 1/2 teaspoon each salt and black 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 pan is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, sherry, and thyme. Cook, stirring, until the vegetables are glazed, about 2 minutes; season with salt to taste. Sprinkle with chives.
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