Baked Sweet Sour Brussels Sprouts Recipes

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SWEET & SOUR BRUSSELS SPROUTS



Sweet & Sour Brussels Sprouts image

This side dish has a nice sweet-and-sour balance, and bacon adds a tasty accent. Sprout lovers will definitely approve of this flavorful treatment. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 8

1/2 pound sliced bacon, diced
4 packages (16 ounces each) frozen brussels sprouts, thawed
1 medium onion, finely chopped
1/3 cup cider vinegar
3 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 351mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS



Sunny's Copycat Sweet and Sour Brussels Sprouts image

This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/3 cup honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon hickory-scented liquid smoke
Kosher salt and freshly ground black pepper
Vegetable oil, to coat the pan
2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained
Kosher salt
1 medium red onion, roughly chopped
1/4 cup pepitas, toasted in a dry pan
1/4 cup dried cherries or cranberries

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.

SWEET-AND-SOUR BRUSSELS SPROUTS



Sweet-and-Sour Brussels Sprouts image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

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.

BAKED SWEET & SOUR BRUSSELS SPROUTS



Baked Sweet & Sour Brussels Sprouts image

This recipe came from the 1967 edition of Woman's Day Encyclopedia of Cookery, Volume 2. I have been making these for years since it is the only way my family will eat these pungent "little cabbages".

Provided by KarenT

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 pint fresh Brussels sprouts or 1 (10 ounce) package frozen Brussels sprouts, cooked
2 tablespoons cooking oil
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Arrange sprouts in shallow baking dish.
  • Combine oil, vinegar, sugar, salt and pepper; blend.
  • Pour over sprouts and sprinkle with cheese.
  • Cover and bake for 15 minutes, or until sprouts are tender.

Nutrition Facts : Calories 136.7, Fat 10.3, SaturatedFat 1.8, Cholesterol 2.9, Sodium 452.2, Carbohydrate 8.8, Fiber 1.6, Sugar 5.4, Protein 2.8

SWEET AND SOUR BRUSSELS SPROUTS



Sweet and Sour Brussels Sprouts image

Yet another recipe from Rachael Ray that I have tweaked a bit. I absolutely love brussel sprouts but will be making them this way a lot more often than any other.

Provided by Allybee Z

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons apple cider vinegar
3 tablespoons honey
1 cup chicken broth
1 fresh bay leaf
1/2 red onion, chopped
1/2 red bell pepper, chopped
2 teaspoons mustard seeds
32 ounces Brussels sprouts, thawed
2 tablespoons celery salt
black pepper

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.

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