Glazed Brussels Sprouts and Potatoes
Glazed Brussels Sprouts and Potatoes might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 7g of protein, 12g of fat, and a total of 273 calories. This recipe serves 8 and costs $1.71 per serving. 91 person found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. A mixture of red-skinned potatoes, bell pepper, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Users who liked this recipe also liked Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts, Glazed Brussels Sprouts, and Lemon-Glazed Brussels Sprouts.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2 pounds small Brussels sprouts, trimmed, tough outer leaves removed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon honey
Kosher salt
Freshly ground pepper
2 red onions, cut into 1-inch wedges
2 pounds baby red-skinned potatoes
1 stick unsalted butter
1 tablespoon white wine vinegar.jpg)
Equipment:
pot
slotted spoon
paper towels
bowl
frying pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels. Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.) Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley. Photograph by Ryan Liebe
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking.
3. Remove with a slotted spoon; blot dry with paper towels.
4. Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes.
5. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
6. Melt the butter in a large skillet over medium heat.
7. Add the thyme, vinegar and honey and bring to a simmer.
8. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.
9. Photograph by Ryan Liebe
Nutrition Information:
covered percent of daily need
