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Brussels Sprouts Agrodolce

In Italian cuisine, "agrodolce" refers to a sweet and sour sauce usually made with sugar and vinegar. For a fall twist on these brussels sprouts, we used maple syrup and apple cider vinegar to make a delicious zingy glaze that takes brussels sprouts to the next level.

Brussels Sprouts Agrodolce

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Brussels Sprouts Agrodolce

Category

Side Dish

Servings

6

Prep Time

5 minutes

Cook Time

20 minutes

Calories

197

Author:

Giada De Laurentiis

Image of Brussels Sprouts Agrodolce

Ingredients

  • 4 tablespoons olive oil
  • 1 shallot (chopped)
  • 1/2 cup pure maple syrup
  • 1/3 cup apple cider vinegar
  • 1/2 cup cranberries
  • 1 pound Brussels sprouts (trimmed and halved)
  • 1 teaspoon kosher salt

Instructions

  1. This recipe originated on Giada’s Holiday Handbook. Episode: Friends and Family Thanksgiving.
  2. Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often, until soft and fragrant, about 2 minutes. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the skillet and cook, undisturbed, until browned and beginning to soften, about 3 minutes. Season with the salt. Stir the sprouts and cook another 3 minutes to continue to brown. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the skillet and toss well to coat. Bring to a simmer and simmer to reduce the glaze slightly, another 2 minutes. Serve warm.

Nutrition

Nutrition

per serving
Calories
197
Amount/Serving % Daily Value
Carbs
27 grams
Protein
3 grams
Fat
10 grams
Saturated Fat
1 grams
Sodium
410 milligrams
Fiber
3 grams
Sugar
18 grams
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Vegetarian

2 reviews & comments

  • Author's avatar image
    Dennis Smith
    ★★★★★
    ★★★★★

    Question – would dried cranberries would just as well, or would that lessen the dish?

  • Author's avatar image
    Susan Jennings
    ★★★★★
    ★★★★★

    the glaze is great on leftover sprouts

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