Glazed Brussels Sprouts
Balsamic Brussels Sprouts


Glazed Brussels Sprouts

8 cups fresh Brussels Sprouts
1/2 Butter or Margarine, melted
1/2 cup Worcestershire Sauce
4 tsp. Granulated Sugar
1/2 tsp. Salt

Rinse and trim fresh Brussels sprouts. Place in a large pot of lightly salted water
over high heat and bring to a boil. Reduce the heat to medium and continue to boil
until the sprouts are just tender, about 8 to 10 minutes. Or drain thawed Brussels
sprouts.
Pre-heat oven to 450-F degrees.
Place Brussels sprouts in a large roasting pan. Drizzle melted butter or margarine
over the top of the vegetable, and shake lightly to toss. Add White Wine
Worcestershire Sauce. Sprinkle sugar and salt evenly over the top of the sprouts and
toss with a spatula to blend.
Roast for about 20 minutes, shaking pan occasionally to keep the exposed portions of
the sprouts from drying out.

Remove from the oven and cool for 5 minutes before placing in a service bowl. Serve
warm.
Makes 12 servings.
Source: Unknown



Balsamic Brussels Sprouts

1 pound petite frozen brussels sprouts
2 tablespoons olive oil
1 medium-size red or supersweet onion, such as Walla Walla, Texas Sweet or Vidalia,
thinly sliced
1/4 cup balsamic vinegar
Steam the brussels sprouts until fork-tender -- do not overcook. Set aside.

Heat a medium (8- to 10-inch) pan until hot but not smoking. Add the olive oil and
onion, then reduce the heat to medium. When the onion is starting to get soft and
translucent, add the balsamic vinegar. Continue cooking until the vinegar is nearly
evaporated and coats the onion. Toss the onion mixture with the warm brussels
sprouts.

>From George F. Kovacs, Taneytown, Md.

Source: <http://pittsburghlive.com/x/style/fooddrink/recipeexchange/s_341912.html>




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