Sweet And Sour Brussels Sprouts With Fresh Dill Recipes

Steps:

• Set 2 baking sheets in the oven and preheat to 450 degrees F. Toss 2 1/2 pounds Brussels sprouts (trimmed and halved), 2 red onions (cut into wedges), 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper in a bowl. Roast, cut-sides down, on the hot baking sheets, switching the pans halfway through, until tender and browned, 30 to 40 minutes. Meanwhile, simmer 1/2 cup white wine vinegar, 1/4 cup golden raisins, 2 tablespoons honey and 1/2 sliced red jalapeño (seeded for less heat) in a small saucepan over medium-high heat until syrupy, about 8 minutes. Drizzle over the vegetables.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.

Steps:

• Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
• Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
• Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.

Steps:

• In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
• Defrost brussel sprouts and halve them.
• Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Steps:

• cook brussel sprouts as per pkg. directions drain and set aside.
• Brown bacon remove from pan.
• Saute chopped onion and chopped garlic in bacon drippings.
• Stir in vinegar and sugar.
• meanwhile mix cornstarch with cold water add to pan cook till thickened.
• Re. add Sprouts and bacon Mix well.
• Serve.