Brussels sprouts in sweet and sour sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Green Brussels sprouts, burgundy onion wedges, and bright red jalapeño pepper rings transform your vegetable side dish into festive confetti. Just what you need to keep your New Year's table from looking boring. And the flavor is as vibrant as its appearance. Drizzle the roasted vegetables with a sweet and sour sauce made from wine vinegar, honey, raisins, and chili pepper and serve. For a more savory flavor, leave the seeds on the jalapeño peppers.
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Recipe:
Place 2 baking sheets in the oven and preheat to 450°F (230°C). In a bowl, combine 2.5 pounds (1.1 kg) Brussels sprouts (trimmed and halved), 2 red onions (sliced into wedges), 1/4 cup (1/4 cup) olive oil, 2 teaspoons coarse salt, and a few grinds of pepper. Roast the sprouts, cut side down, on the hot baking sheets in the oven until tender and lightly browned, 30 to 40 minutes. Meanwhile, in a small saucepan over medium heat, bring 1/2 cup (1/4 cup) white wine vinegar, 1/4 cup (1/4 cup) lightly packed raisins, 2 tablespoons (1/2 cup) honey, and 1/2 of a chopped red jalapeño (seeded for less heat) to a simmer and cook until syrupy, about 8 minutes. Pour the sauce over the vegetables.
Recipes with similar ingredients: Brussels sprouts, red onion, wine vinegar, raisin, honey, chili pepper
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