Whisky-Glazed Brussels Sprouts
|Per serving: about||-|
|total fat||6 g|
|sat. fat||4 g|
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.
- 8 cups 8cupsBrussels sproutBrussels sprouts, (about 2lb/1kg)
- 1/4 cup 1/4cupbutter
- 2 tbsp 2tbspScotch whisky
- 1 pinch 1pinchgranulated sugar
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
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 :
Lemon-Glazed Brussels Sprouts: Omit Scotch whisky; replace with 4 tsp (20 mL) lemon juice. Increase salt to 1/4 tsp (1 mL).