Caramelized Brussels Sprouts with Pistachios
Almost caramelized onion never fails to add the flavor into dish, which is used in this recipe; steamed brussels sprouts were added at the end after onions were caramelized, which brought the tons of flavor into sprouts, toasted pistachios added some crunchiness and nutty taste. This has become one of our favorite ways to cook brussels sprouts.
Yield
8 servingsPrep
5 minCook
10 minReady
18 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
brussels sprouts
|
|
| ½ | cup |
butter, unsalted
|
|
| 4 | small |
red onion
cut into strips |
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
sugar
white |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
pistachio nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
brussels sprouts
|
|
| 118 | ml |
butter, unsalted
|
|
| 4 | small |
red onion
cut into strips |
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
sugar
white |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
pistachio nuts
coarsely chopped |
|
Directions
Place Brussels sprouts in a steamer basket over boiling water.
Cover saucepan and steam 8 to 10 minutes or until Brussels sprouts are tender yet crisp.
Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar.
Sauté over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.
