Caramelized Brussels Sprouts

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  • Makes: 12 servings
  • Prep: 45 mins
  • Cook: 15 mins
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Caramelized Brussels Sprouts
cups small, firm fresh Brussels sprouts (about 2-3/4 pounds)
cup sugar
tablespoons butter
cup red wine vinegar
cup water
teaspoon salt
Sea salt or kosher salt (optional)
Freshly ground black pepper (optional)
  1. To prepare Brussels sprouts, peel off two or three of the dark outer leaves from each one; discard. After pulling off and discarding the two or three leaves, pull off several more leaves from each sprout until each one is about 1/2-inch in diameter. Quarter each sprout. Set aside with the removed leaves.
  2. In a Dutch oven or an extra-large skillet, heat the sugar over medium-high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Add butter; stir butter until melted. Add red wine vinegar. Cook and stir for 1 minute.
  3. Carefully add the water and salt. Bring to boiling; add the quartered Brussels sprouts and the leaves. Return to boiling; reduce heat. Simmer, covered, for 4 minutes. Uncover and cook about 5 minutes more or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, gently stirring occasionally.
  4. Transfer mixture to a serving dish. If desired, sprinkle with sea salt and pepper. Serve immediately. Makes 12 to 14 side-dish servings.
Nutrition Facts (Caramelized Brussels Sprouts)
    Per serving:
  • 76 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 155 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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