Make Ahead Glazed Sprouts Onions Recipes

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.

Steps:

• Heat the butter in a large, heavy-based frying pan and add the onions. Cook over a medium heat for 6-8 mins, turning occasionally, until golden and caramelised. Meanwhile, cook the sprouts in a pan of boiling salted water for 3-4 mins until just tender.
• Stir the sugar and vinegar into the onions and allow to bubble for a few secs. Remove from the heat, drain the sprouts thoroughly and toss through the onion mixture to serve.

Steps:

• Bring water to a boil in a large saucepan over medium heat. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan., Combine the cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.

Steps:

• Rinse sprouts, trim stems& remove loose outer leaves.
• Cut a cross in the stem bottoms.
• If larger than a walnut, cut in half.
• Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
• Slice onion into rings& cut rings in half.
• Saute in butter over medium heat until softened, about 5 minutes.
• Add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.
• let cool, place in a covered jar& refrigerate until ready to assemble.
• To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
• Bring to a boil, then reduce to medium-low.
• Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
• Place in a serving dish& sprinkle with dill.