RECIPE: Tart Cherry Glazed Brussels Sprouts

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Tart Cherry Glazed Brussels Sprouts

  • ¾ cup Montmorency tart cherry juice
  • 1 ½ tablespoons packed light brown sugar
  • ½ teaspoon sriracha hot sauce (or to taste)
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1/3 cup sliced almonds

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.

Makes about 4 side servings.

Recipe courtesy of ChooseCherries.com by Lindsay Landis of LoveandOliveOil.com