Lemon-Lacquered Winter Vegetables

• 1 1/2 pounds medium brussels sprouts, trimmed and bottoms scored with an "x"
• 1/4 cup sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 pound medium shallots, peeled
• 1 pound medium radishes, 1/4 inch of the green tops left on
• 3 tablespoons unsalted butter
• 1/4 teaspoon ground cardamom
• Coarse salt and freshly ground pepper

1. Bring a large saucepan of salted water to a boil.
2. Add the brussels sprouts and cook over moderately high heat until crisp-tender, about 3 minutes.
3. Plunge the sprouts into a bowl of ice water to cool, then drain.
4. In a large nonstick skillet, combine the sugar, lemon juice and lemon zest.
5. Cook over moderate heat, stirring occasionally, until the sugar turns golden brown, about 7 minutes.
6. Add the shallots and radishes.
7. Stir in 1 tablespoon of the butter, the cardamom and 1 1/2 cups of water and season with 1 1/4 teaspoons coarse salt and 1/4 teaspoon pepper.
8. Cover and cook over moderate heat for 5 minutes, tossing frequently.
9. Uncover and boil over moderately high heat until the vegetables are crisp-tender and glazed, about 7 minutes.
10. Transfer to a bowl.
11. Melt the remaining 2 tablespoons butter in the skillet.
12. Add the brussels sprouts and saute over moderately high heat until lightly browned, about 5 minutes.
13. Season with coarse salt and pepper.
14. Add the glazed radishes and shallots and cook, tossing, until heated through, about 3 minutes.
15. Transfer to a bowl and serve.

brussels sprouts, sugar, lemon juice, lemon zest, shallots, radishes, unsalted butter, ground cardamom, salt

Taken from www.foodandwine.com/recipes/lemon-lacquered-winter-vegetables (may not work)