Tart Cherry-Glazed Brussels Sprouts
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Tart Cherry-Glazed Brussels Sprouts might be a recipe you should try. This recipe serves 4. One portion of this dish contains around 6g of protein, 17g of fat, and a total of 241 calories. For $1.04 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Love and Olive Oil has 1459 fans. Head to the store and pick up light brown sugar, salt and pepper, olive oil, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 97%, this dish is amazing. If you like this recipe, you might also like recipes such as Honey-Tart Cherry Glazed Salmon with Rustic Tart Cherry Salsa, Glazed Brussels Sprouts, and Glazed Cranberry Brussels Sprouts.
Servings: 4
Ingredients:
1/3 cup sliced almonds
12 ounces Brussels sprouts, trimmed and halved
3/4 cup tart cherry juice
2 garlic cloves, minced
1 1/2 tablespoons packed light brown sugar
3 tablespoons olive oil
salt and pepper, to taste
1/2 teaspoon sriracha hot sauce (or to taste)
Equipment:
sauce pan
frying pan
tongs
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Remove from heat.
3. Heat oil in a large non-stick skillet over medium-high heat.
4. 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.
5. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds.
6. Serve warm.
Nutrition Information:
covered percent of daily need
