Caramelized Brussels Sprouts with Pistachios

Caramelized Brussels Sprouts with Pistachios


"I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ..."


servings 271 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  1. 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.
  2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
  3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
  4. Season with salt and pepper to taste and garnish with pistachios.
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  1. 319 Ratings


A very good friend whose judgment I trust talked me into making these. I didn't tell her that I turned my nose up at the recipe when I read it. I didn't even like making these, and looked forwa...

I like the idea behind this recipe, however adding the vinegar with the onions prevents carmelization. Next time I'll carmelize the onions in butter and THEN add the vinegar.

We thought this was pretty good but the whole Brussels sprout did not have a lot of flavor. I will make this again cutting the Brussels sprouts in half to absorb more flavors and add some garli...

Wonderful and tasty. I used 2 pounds of frozen baby brussels sprouts rather than the 4 pounds called for. I also minced the onion and added 4 cloves of minced garlic. I steamed the sprouts un...

these were fabulous... I used regular onions and cut the recipe down to about a third of the size (it was just me and my boyfriend eating). The only thing I would change the next time I make thi...

Extremely tasty, with no bitterness. I use toasted pecans rather than pistachios, to remind me of a similar recipe I enjoyed at Stephen Pyles' Star Canyon restaurant in Dallas.

this one was right on time, baby! took it to church and they ate it up. shamed my husband who said, "man, i don't wanna be the guy who brings brussles sprouts!" HA!

This was a little bit of work to prepare, but it tasted so great that it was worth it. We had it for Thanksgiving and it was by far the most commented on.

By far the best I've ever tasted, let alone prepared myself. I used maui sweet onion and pecans instead, because I didn't have red onion or pistachios. My husband even liked this recipe, and he ...