CARAMELIZED BRUSSELS SPROUTS
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.
Provided by Sharon123
Categories Vegetable
Time 42m
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.
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.
CARAMELIZED BRUSSELS SPROUTS WITH PECANS
From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.
Provided by Studentchef
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
- Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
- Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
- In a small bowl combine the water, maple syrup and mustard and whisk.
- Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
- Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
- Stir in the pecans, add the salt and pepper and serve while hot.
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
A wonderful side dish! Recipe by Grace Parisi from The Thanksgiving Guide. Food & Wine Magazine, June 2007 edition.
Provided by Manami
Categories Onions
Time 31m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large deep skillet.
- Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
- Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
- Add the brussels sprouts to the onions.
- Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes.
- Season with salt and pepper.
- Transfer to a bowl, garnish with the pistachios and serve.
Nutrition Facts : Calories 161.9, Fat 8.3, SaturatedFat 3.5, Cholesterol 12.2, Sodium 39.7, Carbohydrate 20, Fiber 5.8, Sugar 7.3, Protein 6.2
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
CARAMELIZED BRUSSELS SPROUTS
Prepare these Caramelized Brussels Sprouts for a "veg-tastic" side dish. Add a cheesy bacon bread crumb coating and some olive oil for excellent flavor.
Provided by My Food and Family
Categories Vegetable Recipes
Time 35m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients.
- Heat oil in large ovenproof nonstick skillet on medium heat. Add Brussels sprouts; cook 5 to 10 min. or until caramelized, stirring frequently. Top with cheese mixture.
- Bake 15 min. or until Brussels sprouts are tender.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 16 g, Fiber 4 g, Sugar 2 g, Protein 12 g
CARAMELIZED CARROTS & BRUSSELS SPROUTS
Got this recipe from a good friend. She said the recipe originally called for white sugar & pan sauteeing, but that baking these instead allows Mother Nature to make her own caramelized goodness.
Provided by MarissaB
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Place Brussels sprouts & carrots in steamer basket over boiling water. Cover saucepan & steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Transfer sprouts, carrots & onion strips to large baking dish and sprinkle with olive oil, salt & pepper.
- Bake for 20-25 minutes, until browned.
- Serve immediately, or put into a casserole dish & cover in a 200 degree oven until ready serve.
Nutrition Facts : Calories 141, Fat 9.5, SaturatedFat 1.3, Sodium 75.6, Carbohydrate 13.5, Fiber 3.6, Sugar 5.7, Protein 2.6
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- Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut side down (in batches if necessary). Leave them for 4 to 5 minutes, allowing them to brown thoroughly and evenly–don't give in to the temptation to stir and toss them! Keep an eye on them though–the key is to have the flame high enough to brown them but low enough not to burn them.
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