Citrus Marmalade Glazed Chicken Livers With Roasted Potatoes And Crispy Brussels Sprouts Recipes

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GLAZED BRUSSELS SPROUTS AND POTATOES



Glazed Brussels Sprouts and Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

Kosher salt
2 pounds baby red-skinned potatoes
2 red onions, cut into 1-inch wedges
2 pounds small Brussels sprouts, trimmed, tough outer leaves removed
1 stick unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon white wine vinegar
1 tablespoon honey
Freshly ground pepper
1/4 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
  • Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
  • Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup toasted chopped walnuts
1 Granny Smith apple, peeled, cored, and sliced

Steps:

  • Preheat oven to 400 degrees F.
  • In a sheet pan, lay out bacon slices. Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate. Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes.
  • Remove from the oven, the walnuts and apples and toss to combine. Season, to taste, with salt and pepper. Transfer to a serving platter, top with the bacon, and serve warm.

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