Make-ahead Glazed Sprouts & Onions

You don't have to make this dish ahead of time but it makes those special occasion dinners less hectic to prepare!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 8  cups  small Brussels sprouts (about 1 3/4 lbs)
• 1  large red onion, peeled
• 1  tablespoon butter
• 1  cup chicken broth
• 2  tablespoons granulated sugar
• 2  tablespoons white vinegar
• 1⁄2 teaspoon ground pepper
• 1⁄4 teaspoon salt
• 2  tablespoons  chopped fresh dill

Directions

1. Rinse sprouts, trim stems& remove loose outer leaves.
2. Cut a cross in the stem bottoms.
3. If larger than a walnut, cut in half.
4. Seal in a plastic bag& refrigerate until ready to cook- up to 2 days.
5. Slice onion into rings& cut rings in half.
6. Saute in butter over medium heat until softened, about 5 minutes.
7. Add broth, sugar, vinegar, pepper& salt (if using unsalted broth) and bring to a boil.
8. let cool, place in a covered jar& refrigerate until ready to assemble.
9. To assemble, combine sprouts& jar contents in a large pan set over medium-high heat.
10. Bring to a boil, then reduce to medium-low.
11. Partially cover& boil gently, stirring often, until sprouts are fork-tender, from 15- 17 minutes.
12. Place in a serving dish& sprinkle with dill.