Brussels sprouts in sweet and sour sauce topcook.tomathouse.com
Preparation:Place 2 baking sheets in the oven and preheat to 450°F (230°C). In a bowl, combine 2.5 pounds (1.1 kg) Brussels sprouts (trimmed and halved), 2 red onions (sliced into wedges), 1/4 cup (1/4 cup) olive oil, 2 teaspoons coarse salt, and a few grinds of pepper. Roast the sprouts, cut side down, on the hot baking sheets in the oven until tender and lightly browned, 30 to 40 minutes. Meanwhile, in a small saucepan over medium heat, bring 1/2 cup (1/4 cup) white wine vinegar, 1/4 cup (1/4 cup) lightly packed raisins, 2 tablespoons (1/2 cup) honey, and 1/2 of a chopped red jalapeño (seeded for less heat) to a simmer and cook until syrupy, about 8 minutes. Pour the sauce over the vegetables. Ingredients:
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