Pan-Roasted Brussels Sprouts
It wouldn’t be a mistake to reduce the balsamic mixture a little farther than you think is wise; the sprouts tend to water out as they sit.
Makes 8 servings
Total time: 30 minutes
MELT:
2 2 2
1/2
ADD:
2/3 1/4 1 1 1
Tbsp. unsalted butter
Tbsp. olive oil lb. Brussels sprouts, trimmed and halved cup water
cup balsamic vinegar cup honey
Tbsp. coarse-ground mustard Tbsp. minced garlic
Tbsp. minced thyme
Salt and black pepper to taste
Melt 1 Tbsp. butter with 1 Tbsp. oil in a sauté pan over medium heat. Add half the sprouts, cut-sides down, and sauté until turning golden brown, 5 minutes.
Carefully add 1/4 cup water and cover; steam sprouts until tender, 3–5 minutes. Transfer sprouts to a bowl. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, half of sprouts, and 1/4 cup water; transfer to the bowl.
Add vinegar, honey, mustard, garlic, and thyme to pan; simmer until thick and syrupy, 5–6 minutes.
Stir sprouts into balsamic mixture, then cook until heated through, 1 minute; season with salt and pepper.
Per serving: 153 cal; 7g total fat (2g sat); 8mg chol; 60mg sodium; 22g carb (4g fiber, 13g total sugars); 4g protein 1 whole bone-in turkey breast (6–8 lb.)
1 pkg. thick-sliced bacon black peppercorns
1 can frozen orange juice concentrate (12 oz.) 1 sourdough boule (1 lb.) 21/ cups low-sodium chicken broth all-purpose flour coarse-ground mustard balsamic vinegar
cup pecan halves 1 pkg. rosemary sprigs bay leaves
1 pkg. thyme sprigs 2 navel oranges 2 lemons
2 limes
1 cup Mandarin orange clementine segments celery onions
1 garlic bulb
2 lb. Brussels sprouts