Tart Cherry Glazed Brussels Sprouts

Summary

Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 side servings
Level: Beginner

Ingredients

3/4 cup Montmorency tart cherry juice
1 1/2 tablespoons packed light brown sugar
1/2 teaspoon sriracha hot sauce (or to taste)
3 tablespoons olive oil
12 ounces Brussels sprouts, trimmed and halved
2 garlic cloves, minced
salt and pepper, to taste
1/3 cup sliced almonds

Directions

To prepare glaze, combine Montmorency tart cherry juice, brown sugar, and sriracha in a small saucepan. Cook over medium-high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes. Remove from heat.

Heat oil in a large non-stick skillet over medium-high heat. Add Brussels sprouts and toss to coat with oil, then turn with tongs so cut sides are facing down. Cook for 6 to 8 minutes or until bottoms are golden brown and sprouts are crisp-tender (slightly longer if your sprouts are very large).

Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds. Serve warm.

Recipe courtesy of Lindsay Landis, LoveandOliveOil.com

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