Make-ahead Glazed Sprouts & Onions

1. 1

   Rinse sprouts, trim stems& remove loose outer leaves.

2. 2

   Cut a cross in the stem bottoms.

3. 3

   If larger than a walnut, cut in half.

4. 4

   Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.

5. 5

   Slice onion into rings& cut rings in half.

6. 6

   Saute in butter over medium heat until softened, about 5 minutes.

7. 7

   Add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.

8. 8

   let cool, place in a covered jar& refrigerate until ready to assemble.

9. 9

   To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.

10. 10

    Bring to a boil, then reduce to medium-low.

11. 11

    Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.

12. 12

    Place in a serving dish& sprinkle with dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.