Caramelized Brussels Sprouts

This is one of my favorite ways to eat Brussels Sprouts.  If  your diet can afford just a little more fat, use 4 T Earth Balance rather than only 2.  Depending on the size of the sprouts you may need to adjust the cooking time.  I love the sweetness of the glaze, coupled with the cabbage taste of the Brussels sprouts


  • 1 ½ pounds fresh Brussels sprouts
  • ¼ C sugar
  • 2 T Earth Balance
  • ¼ C red wine vinegar
  • ½  C water
  • ¼ tspn salt


  1. Wash and trim ends of Brussels sprouts.  Cut the sprouts in half and remove the center v-shaped core.
  2. In a skillet, heat sugar over medium-high heat, until it begins to melt, shaking pan occasionally to heat sugar evenly.  Once sugar begins to melt, reduce heat and cook until sugar begins to turn brown.  Add Earth Balance, stir until melted.  Add the vinegar.  Cook and stir for 1 minute.
  3. Add the water and salt.  Bring to boiling and add the sprouts.  Return to boiling and reduce heat and simmer, covered for 6 minutes.  Uncover and cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.

Leave a Comment

Previous post:

Next post: