Caramelized Brussels Sprouts

Sharon123's Note:

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.

• Total Time: 42 mins
• Prep Time: 20 mins
• Cook Time: 22 mins

Ingredients:

Servings: 16

• 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.

Reviews

[Maito]

After reading the reviews I left the water and sugar out. You can still get a nice caramelization of the brussels sprouts without it, which makes them quite tasty.

[little giggly's mom]

Over the top yummy. Made my 5 year old beg for more, and he usually won't touch brussels sprouts. I could eat a ton all by myself. Thanks so much.

[Keee]

These were delicious! I didn't weigh or measure my sprouts, which I will definitely do next time because I ended up with so much liquid that I had to drain some off. I used half the sugar and only a little water - next time, I think I'll either cut out the sugar altogether or cut back even more (it was pretty sweet) and not use any water. Really great way to make Brussels though! Thanks for sharing!