Add Caramelized Brussels Sprouts with Toasted Pecans to your holiday menu. You’ll be glad you did.
Sometimes I just want to ask, “Brussels Sprouts, where have you been all my life?” I am a late bloomer as far as brussels sprouts are concerned and can honestly say I only tasted my first brussels sprouts about a year ago. I’ve had fun experimenting and cooking with them ever since.
They are going to be the newest addition to our Thanksgiving menu this year replacing the traditional green beans. We’ll see what the kids say although it was one of my children (the one that never ate anything green as a child) who suggested we have brussels sprouts for Thanksgiving this year! All you mothers of non vegetable eating children out there, there is hope! They do grow up , learn to eat their vegetables and become lawyers!
The flavor of these brussels sprouts is great! I first caramelized some onions. Instead of using oil or butter I used a new product. In fact it is so new it is not even in the stores yet. You’ll have to wait until January but you are going to want to get eyourself a bottle of Pompeian OlivExtra Original Non Stick Cooking Spray. It is a blend of canola oil and olive oil and works great. The product is from Pompeian Olive Oil and because I am part of their #pantryinsiders team I got to check it out early. I love it. I was able to quickly and easily give my onions a nice spritz of olive oil without getting too much on them.
I added a lot less fat to my recipe than using the 1/3 C of butter my recipe normally calls for.
While the onions were carmelizing I steamed my brussels sprouts until they were fork tender, still a little crisp. Don’t like soggy brussels sprouts.
After the onions were nice and browned I added in the brussels srpouts, red wine vinegar, garlic and sugar and cooked them a bit more until the brussels sprouts began to caramelize.
- 2 lb.s brussels sprouts, cut in half
- olive oil spray
- 1 sweet onion, cut into thin rings
- 4 cloves garlic, minced
- ¼ C red wine vinega,
- 2½ Tbsp sugar
- salt and pepper to taste
- ½ C toasted pecans, chopped
- Cut brussels sprouts in half and place in a steamer basket over boiling water. Cover and let steam for about 5 minutes or until they are tender but still crisp.
- Put sliced onions in a large skillet and coat with olive oil spray.
- Cook until they are brown.
- Add in brussels sprouts, garlic, vinegar and sugar and stir allowing to carmelize.
- Season to taste with salt and pepper.
- Top with toasted pecans.
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