Recipes Side Dish Vegetables Brussels Sprouts Caramelized Brussels Sprouts with Pistachios 4.5 (352) 259 Reviews 22 Photos I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ... Recipe by Talia Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 22 22 22 22 Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 4 pounds Brussels sprouts ½ cup unsalted butter 4 small red onions, cut into strips ¼ cup red wine vinegar 2 tablespoons white sugar salt and pepper to taste ½ cup coarsely chopped pistachios Directions Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 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. Saute over medium heat until the Brussels sprouts are lightly caramelized. Season with salt and pepper to taste and garnish with pistachios. I Made It Print Nutrition Facts (per serving) 271 Calories 16g Fat 29g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 271 % Daily Value * Total Fat 16g 20% Saturated Fat 8g 40% Cholesterol 31mg 10% Sodium 93mg 4% Total Carbohydrate 29g 11% Dietary Fiber 10g 36% Total Sugars 10g Protein 10g Vitamin C 196mg 979% Calcium 116mg 9% Iron 4mg 20% Potassium 1021mg 22% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved