Caramelized Brussels Sprouts with Pistachios Recipe -
Caramelized Brussels Sprouts with Pistachios Recipe

Caramelized Brussels Sprouts with Pistachios

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"I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ..."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
  2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
  3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
  4. Season with salt and pepper to taste and garnish with pistachios.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2011

A very good friend whose judgment I trust talked me into making these. I didn't tell her that I turned my nose up at the recipe when I read it. I didn't even like making these, and looked forward even less to eating them. Imagine my taste buds' surprise to find they liked these! Good flavor arises from the caramelization of the onions and brussels sprouts, the little bit of sugar is just enough to eliminate the bitterness brussels sprouts can have, and the roasted, salted pistachios I used were the perfect complement, both in taste and appearance. This just proves what moms like to say, that you should try something before you say you don't like it!

Most Helpful Critical Review
Aug 13, 2004

We thought this was pretty good but the whole Brussels sprout did not have a lot of flavor. I will make this again cutting the Brussels sprouts in half to absorb more flavors and add some garlic.

Nov 28, 2008

I like the idea behind this recipe, however adding the vinegar with the onions prevents carmelization. Next time I'll carmelize the onions in butter and THEN add the vinegar.

Nov 26, 2004

Wonderful and tasty. I used 2 pounds of frozen baby brussels sprouts rather than the 4 pounds called for. I also minced the onion and added 4 cloves of minced garlic. I steamed the sprouts until soft and then let them sit a while before serving to absorb the flavors. Got rave reviews. Thank you.

Jan 07, 2009

these were fabulous... I used regular onions and cut the recipe down to about a third of the size (it was just me and my boyfriend eating). The only thing I would change the next time I make this is to break up the leaves, or even just cut the brussel sprouts in half. The middle did get a bit tender, but with not that much flavor. Opening the sprouts up will allow some of the delicious flavor to get to the center.

Oct 06, 2003

Extremely tasty, with no bitterness. I use toasted pecans rather than pistachios, to remind me of a similar recipe I enjoyed at Stephen Pyles' Star Canyon restaurant in Dallas.

Jul 29, 2004

this one was right on time, baby! took it to church and they ate it up. shamed my husband who said, "man, i don't wanna be the guy who brings brussles sprouts!" HA!

Dec 06, 2007

This was a little bit of work to prepare, but it tasted so great that it was worth it. We had it for Thanksgiving and it was by far the most commented on.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 10 g
  • 40%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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