Sweet and Sour Brussels Sprouts

Sweet and Sour Brussels Sprouts


"We love Brussels sprouts at my house, especially with lamb. This is a great do-ahead recipe."


45 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place Brussels sprouts in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook 7 to 10 minutes, or until just tender; drain.
  2. In a separate saucepan large enough to hold the Brussels Sprouts, melt the butter and cook the onion until browned. Remove saucepan from heat, and stir in the flour until smooth. Return saucepan to low heat, and continue stirring until flour is lightly browned. Gradually blend in the beef broth. Season with salt, pepper, and cloves. Stir in the brown sugar and lemon juice. Place the cooked Brussels sprouts in the mixture, and allow to simmer 5 minutes before serving.
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  1. 10 Ratings


One word ~ YUMMY! This recipe was surprisingly easy and the end results were outstanding. Everyone in the family loved them (even the kids). They were more sweet than sour but that was just fine...

very good, but watch the flour, mine had a bit of a doughy taste.

Very good. I was not sure if I would like it but it went very well with Pork Tenderloin in Bourbon from this site. I did not add the onions because I am not fond of them but otherwise I follow...

Didn't hit the spot for either myself or my husband and I'm a huge brussel sprout lover. I'll keep looking for something different rather than just tossing them in butter, but I don't think thi...

Very different and unique flavor. I liked this one so well I sent it on to friends! The tip about the flour was useful, and I cut back on that. This recipe is a keeper. [Hint: They are even ...

I love brussel sprouts, this recipe is a new delicious way to make them. YUM!!!! I haven't added the cloves yet but may just put a little on a serving to try it.

I would give this 3 and a half stars if I could. I was expecting a darker, thicker sauce. Maybe had I not used red onions it would've been darker. The sauce was alright, just wasn't as rich as I...