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

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:

Quickview
273k Calories
7g Protein
12g Total Fat
37g Carbs
26% Health Score
Limit These
Calories
273k
14%

Fat
12g
19%

  Saturated Fat
7g
46%

Carbohydrates
37g
13%

  Sugar
10g
12%

Cholesterol
30mg
10%

Sodium
249mg
11%

Get Enough Of These
Protein
7g
15%

Vitamin C
207mg
251%

Vitamin K
239µg
228%

Vitamin A
3748IU
75%

Vitamin B6
0.7mg
35%

Manganese
0.68mg
34%

Fiber
8g
34%

Potassium
1175mg
34%

Folate
132µg
33%

Vitamin B1
0.31mg
20%

Phosphorus
180mg
18%

Iron
3mg
17%

Vitamin E
2mg
17%

Magnesium
65mg
16%

Vitamin B3
2mg
15%

Copper
0.27mg
13%

Vitamin B2
0.22mg
13%

Vitamin B5
0.97mg
10%

Calcium
80mg
8%

Zinc
1mg
8%

Selenium
2µg
4%

Vitamin D
0.21µg
1%

covered percent of daily need
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