Make-ahead Glazed Sprouts & Onions

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 cups small brussels sprouts (about 1 3/4 lbs)
• 1 large red onion, peeled
• 1 tablespoon butter
• 1 cup chicken broth
• 2 tablespoons granulated sugar
• 2 tablespoons vinegar
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh dill

Recipe

• 1 rinse sprouts, trim stems& remove loose outer leaves.
• 2 cut a cross in the stem bottoms.
• 3 if larger than a walnut, cut in half.
• 4 seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
• 5 slice onion into rings& cut rings in half.
• 6 saute in butter over medium heat until softened, about 5 minutes.
• 7 add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.
• 8 let cool, place in a covered jar& refrigerate until ready to assemble.
• 9 to assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
• 10 bring to a boil, then reduce to medium-low.
• 11 partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
• 12 place in a serving dish& sprinkle with dill.