Tart Cherry Glazed Brussels Sprouts


Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 side servings
Level: Beginner


  • 3/4 cup Montmorency tart cherry juice
  • 1 1/2 tablespoons packed light brown sugar
  • 1/2 teaspoon sriracha hot sauce (or to taste)
  • 3 tablespoons olive oil
  • 12 ounces Brussels sprouts, trimmed and halved
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/3 cup sliced almonds


To prepare glaze, combine Montmorency tart cherry juice, brown sugar, and sriracha in a small saucepan. Cook over medium-high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes. Remove from heat.

Heat oil in a large non-stick skillet over medium-high heat. Add Brussels sprouts and toss to coat with oil, then turn with tongs so cut sides are facing down. Cook for 6 to 8 minutes or until bottoms are golden brown and sprouts are crisp-tender (slightly longer if your sprouts are very large).

Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds. Serve warm.

Recipe courtesy of Lindsay Landis, LoveandOliveOil.com