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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (76g) Recipe makes 16 servings The following items or measurements are not included below: red wine vinegar 1/4 cup balsamic vinegar |
||
| Calories 73 | ||
| Calories from Fat 27 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 143mg | 5% | |
| Potassium 214mg | 6% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 7.5g | ||
| Protein 1.9g | 3% | |
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Caramelized Brussels Sprouts
By: Sharon123
Feb 22, 2005
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
SERVES 16
Ingredients
- 10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
- 1/2 cup sugar
- 1/4 cup butter
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 3/4 cup water
- 3/4 teaspoon salt
Directions
1
Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.2
In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.3
Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.4
Add butter; stir until melted.5
Add the vinegars.6
Cook and stir for 1 minute.7
Add the water and salt.8
Bring to boiling; add the sprouts.9
Return to boiling; reduce heat.10
Simmer, covered, for 6 minutes.11
Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.12
Keep warm until serving.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > European > Western > English
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #985766
On Aug 26, 2009
We love our brussels sprouts and having them this way was the best yet!
From: angel mama of 3
On May 30, 2009
I love that this is so different then any other recipe I have ever tried with sprouts. I followed recipe as written with the exception of using frozen un cut sprouts. I will definatly try it again and maybe uses the sauce on something like chicken.
From: Kim in Walnut Creek
On May 7, 2005
This is a tough one if you're cooking on an electric stove. Once you get the sugar to melt, it's hard to cool it down enough to keep it from burning. The end result was that I had all hard chunks of sugar (like hard candy) and had to throw it out and start over. So I tried something different but along the same lines. I heated the vinegars and water, then added brown sugar, etc then simmered the brussel sprouts per the recipe. Even that way they were great; I'll bet when I get my gas cooktop it will be incredible!
From: Caroline Cooks
On Jun 6, 2005
Taste was excellent! I used frozen brussels sprouts without cooking slightly first. Mistake! Flavor was super, but my sprouts were tough...will use fresh next time. Thanks for posting, Sharon. Caroline
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