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Caramelized Brussels Sprouts

Ingredients:

  • 10cups small firm fresh Brussels sprouts (about 2 3/4 pound)
  • 1⁄2cup sugar
  • 1⁄4cup butter
  • 1⁄4cup red wine vinegar
  • 1⁄4cup balsamic vinegar
  • 3⁄4cup water
  • 3⁄4teaspoon salt

Directions:

  • 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.

Reviews:

  • mommyoffour

    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.

  • little giggly’s mom

    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.

  • Spice Princess

    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.

  • 2SpiceItUp

    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 😉

  • lindseyv

    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.

  • Maito

    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.

  • bmcnichol

    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.

  • Red Hook

    Awesome recipe, amazing. Fabulous. Seriously. Thank you!

  • COOKGIRl

    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.

  • Keee

    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!

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