Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Brussels Sprouts Agrodolce
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 333 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 333 mg
Ingredients
Directions
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13m
Easy
CLASS
- Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often for about 2 minutes or until soft and fragrant. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries.
- Meanwhile, heat a large skillet over medium high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the pan and cook undisturbed for about 3 minutes or until browned and beginning to soften. Season with the salt. Stir the sprouts and cook another 3 minutes to continue cooking. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the pan and toss well to coat. Bring to a simmer to reduce the glaze slightly, another 2 minutes. Serve warm.
