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Caramelized Brussels Sprouts are loaded with flavor thanks to the carmelized onions and toasted pecans. You will want to add this to your holiday menu.
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 first tasted them a few years ago. I’ve had fun experimenting and cooking with them ever since. This caramelized brussles sprouts recipe is the result of that experimenting.
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!
Ingredients
- Brussels Sprouts
- Butter
- Onion
- Garlic
- Red Wine Vinegar
- Sugar
- Salt and Pepper
- Toasted Pecans
How to Make Caramelized Brussel Sprouts
- 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 and butter in a large skillet
- Cook until 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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Caramelized Brussel Sprouts
Ingredients
- 2 lbs brussels sprouts cut in half
- 1/3 C butter
- 1 sweet onion cut into thin rings
- 4 cloves garlic minced
- 1/4 C red wine vinegar
- 2 1/2 Tbsp sugar
- salt and pepper to taste
- 1/2 C toasted pecans chopped
Instructions
- 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.
Nutrition Facts:
Kathryn Warrior says
I made this recipe yesterday and I am confused as the ingredients call for 1/3 cup butter but I have read and reread the instructions and I can’t see where it is used. I’m wondering if that’s why I didn’t feel that they really carmelized. Is there a correction to the recipe that i missed? The people eating them didn’t seem to notice.
Shelby says
In the recipe the red wine vinegar says “divided” but I don’t see it being added in two places. Did I miss something ?
Leigh Anne says
Shelby, Not sure why it says that, but I fixed it. Thanks, the vinegar is not divided
The Food Hunter says
This looks amazing!
Leigh Anne says
Thanks so much and so yummy too!