Best 5 Sweet And Sour Brussels Sprouts Recipes

SWEET AND SOUR BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook 7 to 10 minutes, or until just tender; drain.
• In a separate saucepan large enough to hold the Brussels Sprouts, melt the butter and cook the onion until browned. Remove saucepan from heat, and stir in the flour until smooth. Return saucepan to low heat, and continue stirring until flour is lightly browned. Gradually blend in the beef broth. Season with salt, pepper, and cloves. Stir in the brown sugar and lemon juice. Place the cooked Brussels sprouts in the mixture, and allow to simmer 5 minutes before serving.

SWEET AND SOUR BRUSSELS SPROUTS

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.

SWEET AND SOUR BRUSSELS SPROUTS

Steps:

• Combine brussels sprouts with chicken stock, sugar and lemon juice, and bring to boil, covered.
• Cook until sprouts are tender, about 10 minutes.
• Stir in red peppers and season with black pepper.

SWEET-AND-SOUR BRUSSELS SPROUTS WITH FRESH DILL

Steps:

• Cook brussels sprouts in large saucepan of boiling salted water until just tender, about 5 minutes. Drain; transfer to bowl of ice water to cool. Drain; pat dry.
• Whisk vinegar, crushed tomatoes, sugar, and cornstarch in small bowl to blend. Bring brussels sprouts and broth to boil in medium saucepan. Add vinegar mixture and stir until sauce thickens, about 1 minute. Stir in dill and butter. Season with salt and pepper. Transfer to bowl.

SWEET AND SOUR BRUSSELS SPROUTS

Steps:

• Preheat oven 400 degrees. Toss sprouts and 3 Tbs oil on large rimmed baking sheet; season w/ salt, pepper. Roast, tossing halfway through until softened and cut sides are browned 20-25 mins. Whisk vinegar, sugar, fish sauce, soy sauce and remaining 1 Tbs oil in large bowl. Add sprouts toss to coat, transfer to platter. Top with pepitas and rosemary; sprinkle with Aleppo pepper. Do Ahead: Vinaigrette can be made 1 day ahead, cover and chill.