1/10 Photos of Caramelized Brussels Sprouts
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.
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Units: US | Metric
- 1Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- 2In 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.
- 3Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- 4Add butter; stir until melted.
- 5Add the vinegars.
- 6Cook and stir for 1 minute.
- 7Add the water and salt.
- 8Bring to boiling; add the sprouts.
- 9Return to boiling; reduce heat.
- 10Simmer, covered, for 6 minutes.
- 11Uncover; 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.
- 12Keep warm until serving.
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Nutritional Facts for Caramelized Brussels Sprouts
Serving Size: 1 (83 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 77.4
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 1.8 g
- Cholesterol 7.6 mg
- Sodium 149.6 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 2.0 g
- Sugars 8.0 g
- Protein 1.9 g