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.
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 346 mg
- Protein 3 g
- Calories 101.0
- Total fat 6 g
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 9.0
- Folate 30.0
- Calcium 4.0
- Vitamin A 13.0
- Vitamin C 115.0
