By Sharon123 on February 22, 2005
Photo by breezermom
Photo by breezermom
"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."
Serving Size: 1 (83 g)
Servings Per Recipe: 16
"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."
"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."
"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!"
"These are so good. I did cut the sugar to half but otherwise followed the recipe. I loved how this made the house smell so good. I will use this recipe again. Thankyou for sharing with us."
"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."
"Awesome recipe, amazing. Fabulous. Seriously. Thank you!"
"These were very good. I did make some adjustments due to personal tastes, and I only made enough for me as DH is afraid of sprouts. After reading some of the other reviews, I was afraid of getting my sprouts soggy, so I decided to roast them and then toss in the glaze. I roasted them at 450F for about 15 minutes and they turned out nice and crispy/al dente. I prepared the glaze as written other than cutting the amount of sugar in half -- I knew it would be way too sweet for me as written. What I ended up with was a dish that made me happy DH does not eat sprouts -- more for me! Thanks, Sharon, I will definitely be making this tasty and easy dish again."
"A good idea, but it didn't quite work out for me - the sauce was too thin and too sweet. Next time I'll reduce both water and sugar by half. I also would let the sauce reduce further before adding the brussel sprouts, as the sprouts were crisp-tender in 5 minutes but turned soggy and pale green in the additional 10-15 minutes the glaze needed to condense. A shot of lemon juice or silvered almonds would be a tasty addition."
"These were just OK for us. They were way too sweet. My hubby and I love brussel sprouts but my youngest hates them so I thought I would give this recipe a try. My youngest still didn't like them and hubby and I thought they were way too sweet. I followed the recipe exactly as written."
"Amazing!! We started a super club and this is the first recipe I brought. It was loved by everyone, including all the "Oh, I am not a fan of brussels sprouts" people. Everyone is a fan now. So very good. Thank you. Followed the recipe to a tee, very good."
"This Sunday I tried Brussels Sprouts for the first time and today I had to make them again (it's Tuesday). And I'm so glad I found this recipe. I used frozen ones and the middle didn't really cook through but it was fine with me since I like my veggies fresh and crunchy. Plus ,they look so cute and small.Thanks for sharing, Sharon."
"I never knew I liked brussel sprouts until I made these. I used a bag of frozen sprouts and no red wine vinegar. The secret to this recipe is the melting of the sugar in the beginning.....you end up with this awesome carmel sauce when it reduces. Now I have found a vegetable my boyfriend will eat!"
"We love our brussels sprouts and having them this way was the best yet!"
"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."
"Oh my goodness, what a treat!. These were some delicious sprouts. I couldn't stop eating this little things. They were sweet and tangy, but still retained their sprout taste. I will definitely be making these often. Thanks so much for the recipe."
"I was looking for a different way to prepare brussel sprouts. I didn't use Balsalmic vinegar (fearful it would overpower the taste) and replaced it with apple cider vinegar and IT overpowered the taste. Next time I may just use all red wine vinegar. We really enjoyed them however and I didn't even take the time or effort to carmalize the sugar. I simply combined all the ingredients in the saucepan and heated enough to dissolve the sugar. I used frozen bruseel sprouts that I cooked in water till just about done. Then added them to the sauce. I added bits of packaged bacon at the end and thought some raw red onion would also be good. Thanks for the recipe."
"These were really good. As stated by someone else, I cut my sprouts in half and they really soaked up all the flavor. Very tender. Some of the sugar did clump but I may have done something wrong. I had 10 things going on at the same time. :) Thanks so much for sharing."
"Wow - these were great! I scaled this to 2 servings and just loved the flavor of the sauce with the sprouts. This one's a keeper - thanks for sharing the recipe!"
"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 Recipe #348556 and some wild rice, and it turned out wonderfully! Thanks for making a believer out of my husband ;)"
"Absolutely loved it! I made it on an electric stove, and I had no problems. This recipe is absolute brussel sprout heaven! Made for Zaar Stars tag game. Thanks Sharon123 for a wonderful, wonderful recipe!"