Prep 20 mins
Cook 22 mins
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.
- 2365.9 ml small firm fresh Brussels sprouts (about 2 3/4 pound)
- 118.29 ml sugar
- 59.14 ml butter
- 59.14 ml red wine vinegar
- 59.14 ml balsamic vinegar
- 177.44 ml water
- 3.69 ml salt
- Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- 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.
- Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- Add butter; stir until melted.
- Add the vinegars.
- Cook and stir for 1 minute.
- Add the water and salt.
- Bring to boiling; add the sprouts.
- Return to boiling; reduce heat.
- Simmer, covered, for 6 minutes.
- 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.
- Keep warm until serving.
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.
I had problems with the sugar not caramelizing rather crystallizing and I'm sure it's not
the recipe's fault. Next time I will as other reviewers suggested, roast the brusells sprouts instead of preparing in the pan. I think that cooking method would work better for me. We liked the combination of flavors however. Will update review later.
These were great! I only made a half batch and tossed carrots instead of about half of the sprouts. Hubby was almost terrified so I made a compromise, turns out I didn't need to after all. He liked them more than I did. I halved the larger ones and They soaked up more of the flavor and had a softer texture and I preferred those to the whole ones. Next time I will halve them all. I served them with Pecan Encrusted Pork Tenderloin With Mustard Cream Sauce and some wild rice, and it turned out wonderfully! Thanks for making a believer out of my husband ;)