Sweet and Sour Glazed Brussels Sprouts

from Cooks Country
12/2006



Serves 8

4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts , trimmed and halved through core if large
12 small shallots , halved lengthwise
1 tablespoon cider vinegar
Table salt and ground black pepper


Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.