Caramelized Brussels Sprouts with Pistachios

Caramelized Brussels Sprouts with Pistachios

232
GODGIFU 1

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

Ingredients {{adjustedServings}} servings 271 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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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Reviews 232

  1. 316 Ratings

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naples34102
4/3/2011

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 forward even less to eating them. Imagine my taste buds' surprise to find they liked these! Good flavor arises from the caramelization of the onions and brussels sprouts, the little bit of sugar is just enough to eliminate the bitterness brussels sprouts can have, and the roasted, salted pistachios I used were the perfect complement, both in taste and appearance. This just proves what moms like to say, that you should try something before you say you don't like it!

Julie62
11/28/2008

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.

Wilemon
8/13/2004

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 garlic.