Description
Learn how to make these tasty Caramelized Brussels Sprouts. Not just for Christmas you can enjoy these mini cabbages any time of year.
Ingredients
Units
Scale
- 1kg (2.2lbs) brussels sprouts, trimmed and halved
- 28g (2 tbsp) butter
- 5ml (1 tsp) oil
- 2 red onions, finely sliced
- 30ml (2 tbsp) apple cider vinegar
- 15ml (1 tbsp) wholegrain mustard
- 15ml (1 tbsp) honey
- 18 pistachios, shelled and chopped
Instructions
- Parboil the brussels sprouts. Fill a large pot with salted water and let it reach a boiling point. Plunge the sprouts in the water and boil for 3-4 minutes - they should start to look bright green. Drain the sprouts in a colander and set aside while you cook the rest of the recipe.
- Heat the butter and oil in a large frying pan then cook the onions over a medium heat for about 10-15 minutes until they’re caramelized.
- Crank up the heat and add the brussels sprouts to the onions, stirring constantly, until the brussels sprouts start to brown.
- Tip in the vinegar, mustard and honey and give it a good stir.
- Cook for 1 more minute then remove from heat.
- Top with pistachios and serve immediately. Enjoy!
Notes
- Alternatively, you can lightly steam the brussels sprouts. Keep in mind that due to the absence of salt the brussels sprouts’ color might turn a pale not-so-desirable green.
- Balsamic vinegar works well in this recipe as well but due to its darkness might discolor the brussels sprouts a bit. It will still taste good though!
- To make a vegan version, substitute the butter with more oil and the honey with maple syrup.
- You can experiment topping the vegetables with different types of nuts, such as pecans or hazelnuts.
- For extra luxury, you can bacon with the onions before adding the rest of the ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pan fry
- Cuisine: American