Q1: What is the absolute, number one secret to Brussels sprouts that are bright green and not mushy?

The secret is to blanch and shock them! Boiling them for just a few minutes cooks them to a perfect crisp-tender, and plunging them immediately into an ice bath stops the cooking process instantly, which is the key that locks in their beautiful, vibrant color and prevents them from becoming soft and overcooked.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! The best method is to prepare all your cooked vegetable components a few hours in advance. Then, when you are ready for your dinner, the final glazing step will take just a few minutes in a hot skillet.

Q3: Can I roast the vegetables instead of boiling them?

Yes! If you prefer a more caramelized, roasted flavor, you can toss all your raw vegetables with olive oil, salt, and pepper and roast them in a hot, 400°F oven for about 30-40 minutes, until tender. Then, you can toss them with the prepared glaze.

Q4: Can I use a different kind of potato or sweetener?

Of course! This recipe would also be wonderful with baby Yukon Gold potatoes. You can also substitute the honey in the glaze with an equal amount of pure maple syrup for a different, delicious fall flavor.

Q5: What does it mean to "blot dry" the vegetables, and is it important?

"Blotting dry" simply means to pat your cooked vegetables with a paper towel to remove any excess surface moisture. This is a great little trick that will help your glaze to adhere much better to the surface of the vegetables.

Glazed Brussels Sprouts and Potatoes (An Easy Holiday Side!)

A simple and elegant recipe for a glazed vegetable side dish, perfect for a holiday meal. This one-pot (mostly) dish features tender baby red-skinned potatoes, red onion wedges, and small Brussels sprouts, which are all par-cooked in boiling water. The vegetables are then tossed in a large skillet with a simple, sweet, and tangy glaze made from melted butter, fresh thyme, white wine vinegar, and honey until they are coated and heated through.

Author: Evelyn

Ingredients

Kosher salt
2 pounds baby red-skinned potatoes
2 red onions, cut into 1-inch wedges
2 pounds small Brussels sprouts, trimmed
1 stick (8 tablespoons) unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon white wine vinegar
1 tablespoon honey
Freshly ground black pepper
1/4 cup chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15 minutes, until tender. Add the red onion wedges during the last 4 minutes of cooking. Remove the potatoes and onions with a slotted spoon and pat them dry.
Prepare a large bowl of ice water. Return the pot of water to a boil, add the Brussels sprouts, and cook for 6 to 7 minutes, until tender.
Drain the Brussels sprouts and immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the sprouts again and pat them dry.
In a large skillet over medium heat, melt the butter. Add the thyme, vinegar, and honey and bring the mixture to a simmer.
Add all the cooked vegetables (potatoes, onions, and Brussels sprouts) to the skillet and toss until they are glazed and heated through, about 3 minutes. If the glaze is too thick, add a few tablespoons of water.
Season the vegetables with salt and pepper to taste, then toss with the fresh parsley before serving.

Notes

This is a classic and versatile side dish that pairs well with roasted turkey, ham, or chicken, making it perfect for Thanksgiving or Christmas dinner.
The vegetables can be boiled and chilled up to 2 hours ahead of time, then glazed just before serving for easy holiday prep.
Blanching the Brussels sprouts and then ‘shocking’ them in ice water is a key technique that keeps them perfectly crisp-tender and vibrant green.
Boiling the onions along with the potatoes is an efficient time-saving step.

Find it online: https://cookupjoy.com/glazed-brussels-sprouts-and-potatoes/