ORANGE-GLAZED
BRUSSELS SPROUTS
Ingredients
1 lb. Fresh Brussels sprouts
1 tbsp. Unsalted butter
1 tbsp. Bacon fat (or olive oil)
1 clove Garlic, minced
1/2 c. Vegetable stock
1/2 tbsp. Corn starch
2 tbsp. Balsamic vinegar (or Apple cider vinegar)
1 tbsp. Dark brown sugar (light may be substituted)
2 tbsp. Orange juice
2 tbsp. Orange zest
1/2 c. Sweet onion, chopped
1 dash Frank’s
Kosher salt
Ground black pepper
Directions
• Rinse sprouts under cold water.
• Trim stems as necessary, and remove any loose outer leaves.
• Cut sprouts in halves, top to bottom.
• Melt butter and bacon fat in a large skillet over medium heat.
• Add the halved sprouts, flat edge down, and sauté for 4-5 minutes.
• Add the onions and garlic, and sauté for about 1 minute or until the edges of the sprouts start to brown.
• Add the vegetable stock and cover to steam the sprouts for about 5 minutes.
• As the vegetables steam, in a small bowl whisk together the vinegar, sugar, corn starch, orange juice and zest, salt and pepper to prepare the glaze.
• Uncover the vegetables, drain and reserve the liquid, and add the prepared glaze.
• Increase heat slightly, and cook for 4-5 minutes, tossing and stirring with tongs until the vegetables are coated and the glaze has thickened. Thin with the braising liquid as needed.
• Serve warm.
This unusual but wonderfully flavorful side dish has become a staple on my holiday buffets and dinner tables. Orange and cabbage flavors together: who knew? Smaller sprouts are more tender, work best, and are preferable.
Comments
Post a Comment