Whisky-Glazed Brussels Sprouts
Scotch whisky and a pinch of sugar give these sprouts a smoky, mellow flavour. Sprouts are never better than when frosty weather arrives. If you haven't tried buying sprouts still on the stalk, try them this year: they're a fresh treat.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 101 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 5 g |
| chol | 16 mg |
| sodium | 346 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 9% |
| vit A | 13% |
| vit C | 115% |
| folate | 30% |
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8 cups (2 L) Brussels sprouts (about 2 lb/1 kg)
1/4 cup (50 mL) butter
2 tbsp (25 mL) Scotch whisky
Pinch each granulated sugar, salt and pepper
Preparation:
Trim ends off brussels sprouts; cut X in base of each, halving any large sprouts. In large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander. (Make-ahead: Chill in cold water; drain again and roll in towel. Refrigerate for up to 1 day. Increase cooking time in glaze, below, to 5 minutes.)
In same pan, melt butter over medium-high heat. Stir in whisky and sugar; cook, stirring, for 30 seconds. Return sprouts to pan; cook, stirring, until coated, about 1 minute. Stir in salt and pepper.
Additional Information
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Variation
Lemon-Glazed Brussels Sprouts: Omit Scotch whisky; replace with 4 tsp (20 mL) lemon juice. Increase salt to1/4 tsp (1 mL).
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