BRUSSELS SPROUTS (GLAZED)

By gammy

USE WALNUT, ALMONDS OR PINE NUTS.
USE ORANGE JUICE INSTEAD OF POMEGRANATE JUICE

Ingredients

• 1 POUND BRUSSELS SPROUTS, FRESH, CLEANED AND HALVED OR QUARTERED
• 3 TABLESPOONS UNSALTED BUTTER
• 2 TABLESPOONS OLIVE OIL
• 1/2 MEDIUM ONION, DICED.
• 2 GARLIC CLOVES, CHOPPED
• 3 TABLESPOONS MAPLE SYRUP
• 4 TABLESPOONS POMEGRANATE JUICE
• 1/3 CUP SLIVERED ALMONDS, TOASTED
• 1/2 TEASPOON SALT
• 1/4 TEASPOON FRESHY GROUND BLACK PEPPER

Preparation

Step 1

BRING A POT OF SALTED WATER TO A BOIL. THE WATER SHOULD BE SALTY LIKE THE OCEAN TO DRAW OUT THE BITTERNESS IN THE BRUSSELS SPROUTS.
IN A SAUTE PAN, MELT THE BUTTER OVER MEDIUM HEAT. ADD THE OLIVE OIL AND HEAT UNTIL SHIMMERING. ADD THE ONIONS AND COOK UNTIL SOFT AND TRANSPARENT. ADD THE GARLIC AND COOK ANOTHER 1 TO 2 MINUTES, UNTIL GARLIC IS FRAGRANT. TRANSFER THIS MIXTURE TO A BOWL.
USING THE SAME SAUTE PAN, ADD THE MAPLE SYRUP AND POMEGRANATE JUICE AND BRING TO A BOIL. CONTINUE BOILING UNTIL THE LIQUID HAS REDUCED BY HALF. PUT THE BRUSSELS SPOUTS IN THE BOILING WATER AND COOK FOR 3 TO 4 MINUTES, UNTIL NOT QUITE TENDER. DRAIN AND ADD TO THE SAUTE PAN. RETURN THE ONION MIXTURE TO THE SAUTE PAN AND ADD THE TOASTED ALMONDS. SEASON WITH SALT AND PEPPER AND TOSS ALL INGREDIENTS TOGETHER, UNTIL WELL COMBINED. INCREASE THE HEAT TO HIGH AND TOSS UNTIL THE MIXTURE IS HOT. SERVE.