Sunny Anderson's Copycat Sweet and Sour Brussels Sprouts | The Kitchen | Food Network скачать в хорошем качестве

Sunny Anderson's Copycat Sweet and Sour Brussels Sprouts | The Kitchen | Food Network

Sunny makes her version of the delicious Brussels sprouts from Dell'anima in New York City! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2XZTjWV Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Copycat Sweet and Sour Brussels Sprouts RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 20 min Active: 35 min Yield: 4 servings Ingredients Sauce: 1/2 cup balsamic vinegar 1/3 cup honey 1 tablespoon chopped fresh rosemary 1/4 teaspoon hickory-scented liquid smoke Kosher salt and freshly ground black pepper Veggies: Vegetable oil, to coat the pan 2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained Kosher salt 1 medium red onion, roughly chopped 1/4 cup pepitas, toasted in a dry pan 1/4 cup dried cherries or cranberries Directions Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes. Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well. Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #SunnyAnderson #TheKitchen #FoodNetwork #SweetAndSourBrusselsSprouts Sunny Anderson's Copycat Sweet and Sour Brussels Sprouts | The Kitchen | Food Network    • Sunny Anderson's Copycat Sweet and Sour Br...