2 spectacular side dishes: Brussels sprouts and molasses-glazed onions

These side dishes are delicious, easy and could easily steal the spotlight of every meal.

Golden fried Brussels sprouts mingle with crisp morsels of bacon and crunchy water chestnuts in this simple side dish. The grated zest of an orange and a smidgen of coarse mustard give the flavours a refreshing lift.

Preparation time 10 minutes

Cooking time 15 minutes

Serves 4

• 15 ml (1 tbsp) vegetable oil
• 5 slices smoked bacon, diced
• 15 ml (1 tbsp) grated orange zest
• 45 g (3 tbsp) unsalted butter
• 10 g (2 tsp) coarse mustard
• 450 g (1 lb) fresh Brussels sprouts, rinsed, trimmed and halved
• 1 can (110 g/4 oz) whole water chestnuts, drained and chopped
• Salt and freshly ground black pepper

1. Heat the oil in a nonstick skillet, then add the bacon and fry it until it turns golden brown, two to three minutes.
2. Add the orange zest, butter, mustard and Brussels sprouts. Cook over medium heat, stirring, until the Brussels sprouts are crisp-tender, about five minutes.
3. Stir in the water chestnuts and cook until the Brussels sprouts are golden and the chestnuts are heated through, three to four minutes.
4. Add salt and pepper to taste, and serve.

For a delightfully different flavour, replace the mustard with good-quality balsamic vinegar.

Enrobed in a rich glaze of molasses, mustard and rosemary, these onions make the perfect partner for grilled or roast pork, beef or venison. A spoonful of soy sauce in the glaze gives it salty spark.

Preparation time 20 minutes

Cooking time 20 minutes Serves 4

• 450 g (1 lb) button or pickling onions
• Boiling water
• 2 g (1/2 tsp) dried rosemary
• 22 ml (1 1/2 tbsp) unsalted butter
• 15 ml (1 tbsp) dark molasses
• 10 ml (2 tsp) Dijon mustard
• 15 ml (1 tbsp) soy sauce1. Put the onions in a large pot, cover with the water and cook over medium heat until they start to soften, about five minutes. Place them in a colander and cool under running water. When they are cool enough to handle, drain thoroughly and peel the skins.
  2. Crush the rosemary as finely as possible, using a pestle and mortar or the end of a rolling pin.
  3. Melt the butter gently in a skillet over medium heat, then add the rosemary, molasses, mustard and soy sauce. Mix well to make an emulsion.
  4. Stir in the onions and cook gently, stirring and basting with the sauce, until the glaze thickens and the onions are tender and golden brown, 10 to 15 minutes. Watch them continuously as it is important not to allow the glaze to burn.

Create a more complex flavour by using seven millilitres (1 1/2 teaspoons) molasses plus seven millilitres (1 1/2 teaspoons maple syrup and adding two grams (1/2 teaspoon) ground ginger or Chinese five-spice powder.

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