Sweet and Sour Brussels Sprouts

Sweet and Sour Brussels Sprouts

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
MARILYN PERZIK
Recipe by  MARILYN PERZIK

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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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Reviews (7)

Rate This Recipe
BOOKCHICKADEE
7

BOOKCHICKADEE

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 with us. I will make these again and again! Thanks so much, Marilyn!

MASSIVEMO1
4

MASSIVEMO1

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

LESLEYfromWI
4

LESLEYfromWI

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 followed the directions exactly.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 15.8 g
  • 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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