Best Glazed Brussels Sprouts Recipes

BALSAMIC-GLAZED BRUSSELS SPROUTS

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.

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

CIDER-GLAZED BRUSSELS SPROUTS

Steps:

• Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
• Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
• Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
• Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

GLAZED CARROTS AND BRUSSELS SPROUTS

Steps:

• Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
• Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

HONEY GLAZED BRUSSELS SPROUTS

Steps:

• Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
• Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

BRUSSELS SPROUTS AND BABY CARROTS GLAZED WITH BROWN SUGAR AND PEPPER

Steps:

• Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
• Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

MAPLE-GLAZED PORK CHOPS WITH BRUSSELS SPROUTS

Steps:

• Season both sides of pork with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pork to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger. Add sauce to pan and bring to a simmer. Add chops to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
• Meanwhile, in another skillet, heat the remaining 1 tablespoon oil. Add the Brussels sprouts and the remaining minced garlic clove. Season with salt and pepper. Saute until heated through, about 5 to 7 minutes. Serve immediately.

SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS

Steps:

• Trim sprouts and then cut in half lengthwise.
• Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
• Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
• Sprinkle with sesame seeds when serving.

BROWN-SUGAR-AND-BACON-GLAZED BRUSSELS SPROUTS

Steps:

• Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
• Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.

GLAZED BRUSSELS SPROUTS AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
• Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.

MAPLE-GLAZED BRUSSELS SPROUTS

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
• Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.

GLAZED BRUSSELS SPROUTS

Steps:

• Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS

Steps:

• Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
• Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
• Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
• Add onions to Brussels sprouts, and toss well. Serve immediately.

MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• 1. Preheat oven to 375°F.
• 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
• 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
• 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
• 5. Drop them in the boiling salted water and cook until they are fork tender.
• 6. Drain the sprouts and drop into ice water to shock and cool.
• 7. Cut each Brussels sprout in half.
• 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
• 9. Season with salt and pepper and serve.

GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS

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.

ORANGE GLAZED BRUSSELS SPROUTS

Steps:

• With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
• Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
• Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.

BALSAMIC-GLAZED BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each Brussels sprout. Place in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender., Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, Brussels sprouts and bacon; cook 2-3 minutes longer. , Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

GLAZED SALMON WITH BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in a large skillet, cook salmon over medium heat in 1 tablespoon oil for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Saute garlic in remaining oil for 1 minute; add the honey, chili powder, vinegar, salt and pepper. Cook and stir until blended. Set aside 2 tablespoons glaze. Drain Brussels sprouts; add to the skillet. Cook and stir for 1-2 minutes or until tender. Serve with salmon; drizzle with reserved glaze.

MAPLE-DIJON GLAZED BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each brussels sprout. In a large skillet, saute brussels sprouts in butter for 4-5 minutes or until lightly browned., Stir in the broth, mustard, syrup and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until brussels sprouts are tender.