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Caramelized Brussels Sprouts

Makes: 12 to 14 servings
Prep 45 mins Cook 15 mins
Caramelized Brussels Sprouts
  • 12  cups  small, firm fresh Brussels sprouts (about 2-3/4 pounds)
  • 1/3  cup  sugar
  • 3  tablespoons  butter
  • 1/4  cup  red wine vinegar
  • 1/4  cup  water
  • 3/4  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)
  • Servings Per Recipe 12,
  • cal. (kcal) 76,
  • Fat, total (g) 3,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 534,
  • vit. C (mg) 39,
  • sodium (mg) 155,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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