FRIED BRUSSELS SPROUTS RECIPE | ALLRECIPES
Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!
Provided by Brandi Ratcliff
Categories Brussels Sprouts Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
- Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.
Nutrition Facts : Calories 146.5 calories, CarbohydrateContent 16.7 g, CholesterolContent 15.1 mg, FatContent 6 g, FiberContent 3.7 g, ProteinContent 8.3 g, SaturatedFatContent 2 g, SodiumContent 378.8 mg, SugarContent 9.3 g
CARAMELIZED BRUSSELS SPROUTS RECIPE - FOOD.COM
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.
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 22 minutes
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 77.5, FatContent 3, SaturatedFatContent 1.9, CholesterolContent 7.6, SodiumContent 149.7, CarbohydrateContent 11.9, FiberContent 2.1, SugarContent 8.1, ProteinContent 1.9
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Calories 334 calories per serving
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