Tart Cherry Glazed Brussels Sprouts

This side dish, a refreshing twist on the usual steamed or roasted Brussels sprouts, would be delicious along side a holiday pork roast – but it’s just as nice with a weeknight pork chop. If you like, substitute bacon or sliced or shredded leftover pork for the ham.

Ingredients

• 3/4 cup 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
  

Instructions

1. To prepare glaze, combine 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.
2. 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).
3. Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper.
4. Remove from heat and immediately add glaze; gently toss until evenly coated.
5. Stir in almonds.
6. Serve warm.

Prep: 15 min | Cook: 15 min | Yield: 4 side servings

Recipe courtesy of Lindsay Landis, LoveandOliveOil.com.

Recipe and photo used with permission from: Cherry Marketing Board