Ingredients
-
10
-
1/2
-
1/4
-
1/4
-
1/4
-
3/4
-
3/4
-
-
-
-
-
-
-
-
Directions
Caramelized Brussels Sprouts,Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.,I followed this recipe by the letter . It was a total waste of time and money.I have cooked for years and this is the worst recipe I have ever followed. the vinager and suger did nothing for the Brussels sprouts. Cook needs to go back to school.!,Not sure why but suspect the Balsamic vinegar, should have used white Balsamic instead. The sprouts were almost black and it took so long for the liquid to evaporate that the sprouts were way over cooked and tough.
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Steps
|
1
Done
|
Prepare the Brussels Sprouts by Peeling Off 2 to 3 of the Dark Outer Leaves; Trim Stem Ends. |
|
2
Done
|
in a Dutch Oven or 12" Skillet Heat the Sugar Over Medium High Heat Until Sugar Begins to Melt, Shaking Pan Occasionally to Heat Sugar Evenly. |
|
3
Done
|
Once Sugar Starts to Melt, Reduce Heat and Cook Until Sugar Begins to Turn Brown. |
|
4
Done
|
Add Butter; Stir Until Melted. |
|
5
Done
|
Add the Vinegars. |
|
6
Done
|
Cook and Stir For 1 Minute. |
|
7
Done
|
Add the Water and Salt. |
|
8
Done
|
Bring to Boiling; Add the Sprouts. |
|
9
Done
|
Return to Boiling; Reduce Heat. |
|
10
Done
|
Simmer, Covered, For 6 Minutes. |
