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Sweet & Sour Brussels Sprouts

Read Reviews (17)

"Try it. You'll like it ... These cabbage cousins, full of vitamin C, are now at the peak of their season." — USA WEEKEND columnist Jean Carper

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Original recipe makes 4 servings Change Servings

1 pound Brussels sprouts, trimmed and cut in half
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard
1/2 cup cashew pieces, toasted in a 350-degree oven until golden
Salt and pepper, to taste

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Directions

In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain.
In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.

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This was really a great recipe for Brussels sprouts. It's a great change from butter. I did not have cashews, so I made it without the nuts. I used frozen sprouts and steamed them for nine minutes. I then cut them in half before adding to the sauce. I love the balsamic in these. I was afraid they'd be too sweet, but not at all. Thanks for the great recipe. Jill

—LillyJ

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Most Helpful Critical Review

Mar 28, 2005

This was not what I exptected. I love balamic but not on brussel sprouts. I used frozen sprouts and almonds. I couldnt make myself eat it. I felt it had a funky taste to it...if you like funky....make these.

—IBHEZZUR

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27 Ratings

Dec 16, 2010

Brussel Sprouts are in season...perfect time to try this! My hubby and I just recently have started eating them (and we are over 50!) and we tried another carmelized recipe from here and we are now hooked! So so good! These are a great variation of the other one. I changed it up regarding how I cook them and you might want to try this method as well! Steam the Brussels until tender but still crisp and set aside. Saute a sweet onion in the oil using the same skillet I steamed in on med-high to brown & carmelize the onions. Then add the sprouts and continue to saute adding the vinegar. When almost done & 'roasted looking' add the maple syrup, Dijon mustard & cashews if using them plus salt & pepper to taste!

—rita

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Mar 13, 2005

My husband and I loved this recipe, even though we both do not care for brussel sprouts. This recipe gets rid of most of the funky taste of the brussels sprouts. My kids ate them too (2 and 4 years old), but had to coaxed to eat them. This is an excellent recipe for those trying to find new ways to eat their veggies. I did have to make a couple of alterations out of necessity. I substituted toasted almonds for the cashews and had to substitute honey for half of the maple syrup. While still good, I can't wait to try again with all the original ingredients.

—LDSMOM01

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Nov 19, 2007

If you don't care for brussels sprouts then take a pass on this. If you happen to really enjoy them then give this zingy recipe a try! I went a little heavy on the vinegar - we are vinegar freaks! Per usual, I omitted nuts. Delish!

—foodaholic

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Mar 27, 2006

As a brussel sprout lover, I had a hard time eating these. The maple syrup flavor overpowered the rest of the ingredients.

—ACPHIFER

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Apr 14, 2011

Great brussels sprouts recipe. I took one reviewer's suggestion and cooked the sprouts in the pan first with some olive oil and then added rest of the ingredients and some water so the sprouts wouldn't burn. I added chopped almonds instead of cashews. It tasted great! Served with baked sweet potato on the side.

—NEAMOSRU

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Apr 19, 2010

It's pretty good. A bit too sweet for my taste, but would likely appeal to those who don't like sprouts. But why you feedin' sprouts to them if they don't like `em?

—Kevin Andrews

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Nutrition

Calories
236 kcal
12%

Carbohydrates
23.6 g
8%

Cholesterol
0 mg
0%

Fat
15.3 g
24%

Fiber
3.5 g
14%

Protein
5.5 g
11%

Sodium
158 mg
6%

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

Nutritional Information

Sweet & Sour Brussels Sprouts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 236
Calories from Fat: 138

% Daily Value *
Total Fat 15.3g 24 %
** Saturated Fat 2.6g 13 %
Cholesterol 0mg 0 %
Sodium 158mg 6 %
** Potassium 483mg 14 %
Total Carbohydrates 23.6g 8 %
Dietary Fiber 3.5g 14 %
Protein 5.5g 11 %
Sugars 12.4g
** Vitamin A 16 %
** Vitamin C 117 %
** Calcium 7 %
** Iron 26 %
** Thiamin 16 %
** Niacin 16 %
** Vitamin B6 15 %
** Magnesium 25 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.