Sort ingredients
uberjonas
QR Code
Listen
Pdf
To prepare glaze, combine 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.