Apricot Glazed Roasted Brussels Sprouts Recipes

BALSAMIC-GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
• Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

GLAZED BRUSSELS SPROUTS

Steps:

• Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

BRUSSELS SPROUTS AND APRICOT SAUTE

Steps:

• Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
• Stir lime juice into sprouts mixture just before removing from heat.

APRICOT GLAZED ROASTED BRUSSELS SPROUTS

Steps:

• Sprouts -- Heat your oven to 425 and line a baking or cookie sheet with parchment paper. To prepare the sprouts, I peel the first outside layers of leaves off if brown or wilted, then cut in half lengthwise, keeping the stem in tact. This will keep the sprouts from falling apart. You can trim the stem a little if it is brown, but usually buying them today either at markets or in a grocery store they are very well cleaned.
• In a small bowl add the sprout halves, olive oil, dill, salt and pepper and lightly toss. Put on the baking sheet with parchment paper and put in the oven.
• Baking -- Cook 12-15 minutes and then check. At that point, I like to flip them over so they brown equally on both sides and cook another 10 minutes until tender but still have a little bite to them. I don't like them too soft. But please cook them to the texture you like.
• Sauce -- As the sprouts are roasting add all the ingredients for the sauce (jam, vinegar, lemon juice and zest) in a small pot and heat on medium low and let it simmer for about 5-10 minutes.
• Finish -- After the sprouts are done place in a large serving bowl and drizzle with the apricot glaze.
• Enjoy! This is great served with some roasted chicken or a pork roast, mashed potatoes, etc. It reminds me of Fall food and comforting meals. Growing up Fall and weekend dinners always seem to have braised meats, slow cooked vegetables from our summer garden, and sprouts were always a part of it and always a favorite.

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

APRICOT-GLAZED GREEN BEANS

Steps:

• Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender., In a microwave-safe bowl, combine the preserves, butter and salt. Cook, uncovered, on high for 30 seconds or until butter is melted; stir until smooth. , Transfer beans to a serving bowl; add apricot mixture and toss to coat.