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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Side Dishes / Vegetables / Caramelized Brussel Sprouts

Caramelized Brussel Sprouts

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By: Leigh Anne WilkesPosted: 11/21/18Updated: 3/02/23

This post may contain affiliate links. Please see disclosure policy here.

Add Caramelized Brussel Sprouts with Toasted Pecans to your holiday  menu.  You’ll be glad you did.

Caramelized Brussel Sprouts

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.

Caramelized Brussel Sprouts with Pecans

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!

Caramelized Onions

How to Make Caramelized Brussel Sprouts

Start by caramelizing the onions in butter.

While the onions are caramelizing, steam the brussels sprouts until they are fork tender, but still a little crisp.

After the onions are nice and browned, add in the brussels srpouts, red wine vinegar, garlic and sugar.  Cook until the brussels sprouts began to caramelize.

Brussel Sprouts with PecansAdd in some toasted pecans and you have a delicous side dish!

Caramelized Brussel Sprouts with Pecans

Caramelized Brussel Sprouts Recipe

5 from 1 vote

Caramelized Brussel Sprouts

Recipe From: Leigh Anne Wilkes
Caramelized Brussel Sprouts with toasted pecans are the perfect way to serve brussels sprouts.
serves: 8 servings
Prep:10 minutes
Cook:15 minutes
Rate Recipe

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 vinega
  • 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:

Calories: 123kcal (6%) Carbohydrates: 18g (6%) Protein: 5g (10%) Fat: 5g (8%) Saturated Fat: 1g (6%) Sodium: 33mg (1%) Potassium: 522mg (15%) Fiber: 5g (21%) Sugar: 9g (10%) Vitamin A: 855IU (17%) Vitamin C: 99mg (120%) Calcium: 63mg (6%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American
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  1. Shelby says

    Posted on 9/25 at 12:51 pm

    In the recipe the red wine vinegar says “divided” but I don’t see it being added in two places. Did I miss something ?

    Reply
    • Leigh Anne says

      Posted on 9/29 at 8:58 am

      Shelby, Not sure why it says that, but I fixed it. Thanks, the vinegar is not divided

      Reply
  2. The Food Hunter says

    Posted on 11/21 at 8:00 am

    This looks amazing!

    Reply
    • Leigh Anne says

      Posted on 11/21 at 8:35 am

      Thanks so much and so yummy too!

      Reply

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