Sherry-Glazed Brussels Sprouts
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 156
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 381
- Total: 40 min
- Active: 40 min
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
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.