Best Caramelized Brussels Sprouts With Lemon Recipes

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CARAMELIZED BRUSSELS SPROUTS WITH LEMON



Caramelized Brussels Sprouts with Lemon image

Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 4

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
  • Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g

CARAMELIZED BRUSSELS SPROUTS WITH LEMON



Caramelized Brussels Sprouts with Lemon image

With the holidays almost here, and it's never too early to think of a menu for Thanksgiving. I saw this in an old Better Homes and Garden magazine, and thought it was a perfect side dish to turkey and all the trimmings!

Provided by Carol Perricone

Categories     Vegetables

Time 25m

Number Of Ingredients 4

1/4 c olive oil, extra virgin
4 c brussels sprouts, trimmed and cut in half lengthwise
2 Tbsp water
juice from 1/2 lemon (about 1 tablespoon)

Steps:

  • 1. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid, and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.
  • 2. Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

CARAMELIZED BRUSSELS SPROUTS



Caramelized Brussels Sprouts image

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.

Provided by Sharon123

Categories     Vegetable

Time 42m

Yield 16 serving(s)

Number Of Ingredients 7

10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt

Steps:

  • Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
  • 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.
  • Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
  • Add butter; stir until melted.
  • Add the vinegars.
  • Cook and stir for 1 minute.
  • Add the water and salt.
  • Bring to boiling; add the sprouts.
  • Return to boiling; reduce heat.
  • Simmer, covered, for 6 minutes.
  • Uncover; 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.
  • Keep warm until serving.

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