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Whisky-Glazed Brussels Sprouts

vegetables, christmas

8 cups Brussels sprouts; about 2 pounds
1/4 cup butter
2 tablespoons Scotch whisky
pinch (each) granulated sugar, salt and pepper

Trim ends off Brussels sprouts; cut X in base of each, halving any large sprouts. In large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander. (Make-ahead: Chill in cold water, drain again and roll in towel. Refrigerate for up to 1 day. Increase cooking time in glaze, below, to 5 minutes.) In same pan, melt butter over medium high heat. Stir in whisky and sugar; cook, stirring, for 30 seconds. Return sprouts to pan; cook, stirring, until coated, about 1 minute. Stir in salt and pepper. Variation Lemon-Glazed Brussels Sprouts: Omit Scotch whisky; replace with 4 teaspoons lemon juice. Increase salt to1/4 teaspoon.

Contributor: Canadian Living Magazine, October, 2001

Yield: 8 servings

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