Sweet and Sour Brussels Sprouts

Total Time
Prep 10 mins
Cook 15 mins

Yet another recipe from Rachael Ray that I have tweaked a bit. I absolutely love brussel sprouts but will be making them this way a lot more often than any other.

Ingredients Nutrition


  1. In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
  2. Defrost brussel sprouts and halve them.
  3. Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.


Most Helpful

Loving Brussels Sprouts the way I do, I thought I would like this dish. Surprisingly, I didn't, and can't put my finger on why. I don't hate it, but probably won't be fixing again. But thnx for sharing your recipe, Allybee Z. Made for PAC Fall 2009.

Darkhunter September 30, 2009

This truly is one of those "love it or hate it" dishes. I found it very interesting and would make it again for myself. I probably wouldn't make it for guests or a potluck as it isn't for everyone. It is very colorful with the green of the sprouts, the red of the peppers, and the yellow from the tumeric. Taste wise it is intriguing. I was finding it hard to describe to my hubby before he sampled it and finally came up with "like a bread & butter pickle." It is tart, but has that sweet & then the pickle taste from the mustard seeds. The tumeric is listed in the instructions, but isn't on the ingredient list. I used 1 teaspoon. Made for Spring '09 Pick A Chef.

Susie D April 07, 2009

This was pretty good. I had some brussels sprouts left from the garden and I've never really cooked witht them before so I wasn't sure what to expect. The only changes I made... I used a yellow onion, didn't have any red bell pepper so I used three little pepperdew peppers (sweet/spicy pickled pepper), I also added a small chopped carrot (just because:).

redharborlights December 10, 2007

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