|8 cups||Fresh Brussels Sprouts; OR|
|4 packs||(10-oz) frozen Brussels Sprouts; thawed and drained|
|½||Butter or Margarine; melted|
|½ cup||White Wine Worcestershire Sauce|
|4 teaspoons||Granulated Sugar|
The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November and we're in the middle of our third recipe collection featuring our "Metropolitan Thanksgiving Day Dinner" fare.
Today's vegetable side service may be prepared one day in advance of your meal in order to reduce the conflict of a high-heat oven setting with your main course. Simply prepare as directed, refrigerate, and warm in a microwave- proof bowl before serving, making sure to use a low microwave setting and to toss the sprouts several times to assure that the vegetables are heated through.
Rinse and trim fresh Brussels sprouts. Place in a large pot of lightly salted water over high heat and bring to a boil. Reduce the heat to medium and continue to boil until the sprouts are just tender, about 8 to 10 minutes.
Or drain thawed Brussels sprouts.
Pre-heat oven to 450-F degrees. Place Brussels sprouts in a large roasting pan. Drizzle melted butter or margarine over the top of the vegetable, and shake lightly to toss. Add White Wine Worcestershire Sauce. Sprinkle sugar and salt evenly over the top of the sprouts and toss with a spatula to blend.
Roast for about 20 minutes, shaking pan occasionally to keep the exposed portions of the sprouts from drying out. Remove from the oven and cool for 5 minutes before placing in a service bowl. Serve warm.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 15, 1998, converted by MM_Buster v2.0l.
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