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
CARAMELIZED BRUSSELS SPROUTS | BETTER HOMES & GARDENS
This holiday season, your family will be eager to eat their Brussels sprouts, thanks to this delicious recipe.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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 : Calories 76 calories, CarbohydrateContent 11 g, CholesterolContent 8 mg, FatContent 3 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 155 mg
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