Glazed Brussels Sprouts
This Italian-inspired sweet-and-sour vegetable dish can be doubled easily to make a delicious addition to a Thanksgiving feast.
  • 6 cups Brussels sprouts
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 2 tablespoons sugar
  • 1/3 cup red wine vinegar
  • 3 tablespoons orange juice
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. With a paring knife, make a small "X" in stem end of each Brussels sprout. In large pot of boiling water, cook sprouts until crisp-tender, about seven minutes. Drain well.

2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring, until tender, about two minutes. Add sugar and swirl in pan until melted, about two minutes.

3. Add vinegar, orange juice, thyme, salt, pepper and drained sprouts, and continue cooking until sprouts are richly glazed, about five minutes.

Nutritional Information
Per serving: 111 calories, 2.7g total fat, 0.4g saturated fat, 1.7g monounsaturated fat, .4g polyunsaturated fat, 7.7g dietary fiber, 5g protein, 20g carbohydrate, 0mg cholesterol, 307mg sodium.
Good source of: fiber, indoles, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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