Make-ahead Glazed Sprouts & Onions

CountryLady's Note:

You don't have to make this dish ahead of time but it makes those special occasion dinners less hectic to prepare!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 8 cups small Brussels sprouts (about 1 3/4 lbs)
• 1 large red onion, peeled
• 1 tablespoon butter
• 1 cup chicken broth
• 2 tablespoons granulated sugar
• 2 tablespoons white vinegar
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh dill

Directions:

1. Rinse sprouts, trim stems& remove loose outer leaves.
2. Cut a cross in the stem bottoms.
3. If larger than a walnut, cut in half.
4. Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
5. Slice onion into rings& cut rings in half.
6. Saute in butter over medium heat until softened, about 5 minutes.
7. Add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.
8. let cool, place in a covered jar& refrigerate until ready to assemble.
9. To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
10. Bring to a boil, then reduce to medium-low.
11. Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
12. Place in a serving dish& sprinkle with dill.

Reviews

[sugarpea]

This was great! I liked it a lot more than I thought I would. I don't like grey Brussels sprouts that taste like cabbage. The vinegar and sugar totally eliminate that possibility. Just delicious!

[Lois M]

Love these sprouts! It's nice to be able to prepare them ahead of time,they are very tasty, and easy to prepare, Thanks for another keeper CL!