Prev Recipe Next Recipe

Sherry-Glazed Brussels Sprouts

Recipe courtesy of Jessica D’Ambrosio for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Jessica D’Ambrosio for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Sherry-Glazed Brussels Sprouts

Name: Sherry-Glazed Brussels Sprouts
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 10 ounces pearl onions; 1 1/4 pounds brussels sprouts, trimmed and halved; 4 tablespoons unsalted butter; 2 tablespoons sugar; Kosher salt and freshly ground pepper; 3 tablespoons dry sherry; 1 tablespoon chopped fresh thyme; Chopped fresh chives, for topping

Getting reviews...

Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 to 6 servings

Glazed Brussels sprouts make for a great, crowd-pleasing side dish. This recipe uses a combination of sugar, sherry wine and butter to give them a silky texture and slightly nutty flavor.

Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 to 6 servings

Ingredients

Deselect All

10 ounces pearl onions

1 1/4 pounds brussels sprouts, trimmed and halved

4 tablespoons unsalted butter

2 tablespoons sugar

Kosher salt and freshly ground pepper

3 tablespoons dry sherry

1 tablespoon chopped fresh thyme

Chopped fresh chives, for topping

Directions

Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.