Make-ahead Glazed Sprouts & Onions |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You don't have to make this dish ahead of time but it makes those special occasion dinners less hectic to prepare! Ingredients:
8 cups small brussels sprouts (about 1 3/4 lbs) |
1 large red onion, peeled |
1 tablespoon butter |
1 cup chicken broth |
2 tablespoons granulated sugar |
2 tablespoons white vinegar |
1/2 teaspoon ground pepper |
1/4 teaspoon salt |
2 tablespoons chopped fresh dill |
Directions:
1. Rinse sprouts, trim stems& remove loose outer leaves.
2. Cut a cross in the stem bottoms.
3. If larger than a walnut, cut in half.
4. Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
5. Slice onion into rings& cut rings in half.
6. Saute in butter over medium heat until softened, about 5 minutes.
7. Add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.
8. let cool, place in a covered jar& refrigerate until ready to assemble.
9. To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
10. Bring to a boil, then reduce to medium-low.
11. Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
12. Place in a serving dish& sprinkle with dill.
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