adds a unique twist to the traditional apple crisp recipe. Quick and simple!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 4 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- ½ cup unsalted butter
- 4 small red onions, cut into strips
- 4 tablespoon red wine vinegar, divided
- 2 tablespoons white sugar
- salt and pepper to taste
- ½ cup coarsely chopped pistachios
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender yet crisp, 8 to 10 minutes.
- Melt butter in a deep skillet over medium-high heat. Cook and stir onions and 3 tablespoons vinegar in hot butter until onions brown.
- Add steamed Brussels sprouts, sugar, and remaining 1 tablespoon vinegar to onions in the skillet. Sauté over medium heat until Brussels sprouts are lightly caramelized.
- Season with salt and pepper. Garnish with pistachios to serve.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 123 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent!! Brussel sprouts were large so had to steam them for 20 minutes. This is now my favorite way to do Brussel sprouts!
Pretty good, something different for Brussels sprouts lovers. The pistachios didn’t add as much crunch as I thought they would.
Delicious! only change I made was to use half butter and half smart balance (trying to reduce fat). My partner doesn’t like Brussels Sprouts…. more for me!!!!
I quite liked these, but I feel like the recipe underestimated how long it would take to brown the onions. It took me something like 40 minutes on low heat to caramelize them. I knew this ahead of time so I actually started them before I steamed the brussel sprouts. I really liked this recipe besides that though.
Bit more labor intensive than I prefer. Couldn’t tell if Brussel sprouts were cooked through. But flavor was great!
Tasty! I made them on my Insta-pot. 3 minutes high pressure with the sprouts in a steamer basket with 2cups of water. Then drain the water out and set aside.
This was good. The only change is that I used halved Brussels sprouts. Will use again.
This was a good recipe for Brussels sprouts, and made a good side for the pistachio crusted rack of lamb recipe from this site.
Made it for Thanksgiving, perfect!
These were good, but I found they needed less sugar and less vinegar than recommended. I prefer a different flavor than the tangy vinegar, but they were definitely worth trying!
What a great recipe, everyone loved them & that is a tall feast for Brussel Sprouts 🙂
Loved it! I used a bit more vinegar than the recipe called for because I like it tangy. Took it to a potluck and had many compliments.
Really tasty. Next time, I’ll cut the sprouts in half and possibly add a little more vinegar.
These Brussel Sprouts turned out really good, I had to cut back on the amount of onion because it isn’t good for my hubby and his acid reflex. Other than that they were great!
made it exactly as recipe, used small BS so did not cut them in half. Only one problem they evaporated from the serving dish. Will definitely make them again.
Very good recipe. Definitely cut the sprouts in half before steaming the flavor will soak in nicely. This recipe is a keeper.
This is really good, followed the recipe as close as I could. Everone loved them. They look great, and are super tasty.
Huge hit!
The recipe doesn’t bother telling you to chop the bigger sprouts, even though the cover picture clearly shows some halved sprouts. I also think the onions would’ve caramelized better if I had waited until later to throw in the vinegar instead of at the beginning of the caramelization process like the recipe directs. Same with the sprouts. Other than that, this recipe was very tasty. For anyone wondering when their sprouts are done caramelizing… I would say that a nice brown color is key. If you have people who like soft, mushy sprouts, caramelize them more. Otherwise, they are done when the outside is brown. I’m also giving four stars because I actually love brussels sprouts, but don’t think that this recipe makes them shine as much as some other recipes I’ve tried. Roasted sprouts are still my preference.
Thanksgiving-worthy for sure. I made a few changes. As others suggested i cut the sprouts in half and I didn’t add the vinegar until I’d sautéed the onions (added some garlic too) for at least 10 minutes. I subbed Vidalia onions as that’s what I had. Also, I used about half the sugar. When the sprouts were steamed, I threw them in the pan with the sauce until carmelized. The pistachios were awesome. Thanks for the recipe
Used slivered almonds. Very good.