Candied Brussels Sprouts And Almonds With Amaretto Glaze Recipes

Steps:

• Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

Steps:

• Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot.
• Add honey, Amaretto, and pepper flakes reduce by half.
• Whisk in butter and cornstarch slurry.
• Toss in nuts.
• Toss the cooked Brussels sprouts in the candied nut mixture.
• Season with salt.

Steps:

• Cook sprouts in a large pot of boiling water for 10 minutes.
• Add carrots and cook for another 4 minutes.
• Drain above.
• In a large skillet heat butter with brown sugar and lemon juice.
• Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
• Taste for salt and pepper.
• Toss with chives and toasted almonds.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
• Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.