My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

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  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.

  • Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.

Nutrition Facts

147 calories; protein 4.5g 9% DV; carbohydrates 15.9g 5% DV; fat 8.8g 14% DV; cholesterol 10.2mg 3% DV; sodium 447.7mg 18% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2012
I prefer Brussel Sprouts roasted and did that for this dish. I roasted the sprouts, slices of onion and slices of garlic tossed in the olive oil seasoned with sea salt and cracked black pepper at 375 till done. After roasting I tossed with balsamic vinegar, butter and used garlic powder to taste. I enjoyed it cooled down to room temp and liked the leftovers even more the next day after they chilled overnight. I'll make this again for sure! (recipe made for *RECIPE GROUP*) Read More
(51)

Most helpful critical review

Rating: 3 stars
04/24/2014
I prefer to add the seasonings in at the beginning...to cook off all the bacteria and increase the flavor. I knew the dish would be a bit bland to me so I added a half teaspoon powdered mustard and a half teaspoon of cumin. Also---I always add lemon-juice into anything that browns one tablespoon works well enough for most dishes. Then the end image wont look as bad as the photograph pictured. In the end...the dish was too vinegary for my taste-buds so I drained it and tossed some parmesan and romano cheese on top. Now I like it! When I make this again I'm going to use half the vinegar. Read More
(4)
38 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/11/2012
I prefer Brussel Sprouts roasted and did that for this dish. I roasted the sprouts, slices of onion and slices of garlic tossed in the olive oil seasoned with sea salt and cracked black pepper at 375 till done. After roasting I tossed with balsamic vinegar, butter and used garlic powder to taste. I enjoyed it cooled down to room temp and liked the leftovers even more the next day after they chilled overnight. I'll make this again for sure! (recipe made for *RECIPE GROUP*) Read More
(51)
Rating: 4 stars
05/15/2013
pretty good! I followed Linda's review and roasted the sprouts and onions. I undercooked them a bit and they were delicious. Read More
(9)
Rating: 4 stars
01/01/2014
I shall keep on searching for the perfect preparation of brussels sprouts but this is a good one. At a holiday dinner the bowl was emptied and we look forward to having sprouts prepared this way again. Read More
(6)
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Rating: 3 stars
04/23/2014
I prefer to add the seasonings in at the beginning...to cook off all the bacteria and increase the flavor. I knew the dish would be a bit bland to me so I added a half teaspoon powdered mustard and a half teaspoon of cumin. Also---I always add lemon-juice into anything that browns one tablespoon works well enough for most dishes. Then the end image wont look as bad as the photograph pictured. In the end...the dish was too vinegary for my taste-buds so I drained it and tossed some parmesan and romano cheese on top. Now I like it! When I make this again I'm going to use half the vinegar. Read More
(4)
Rating: 3 stars
11/12/2012
Made this for Recipe Group....This was ok! I guess maybe I didn't like the basalmic vinegar in this as I felt it gave the sprouts an 'odd' taste. I did use white basalmic vinear so i don't know if that would've made a difference but I don't think it would have. My mom liked them though. I was glad to try this for something different! Thanks for sharing.:) Read More
(4)
Rating: 5 stars
11/23/2012
The sweetness of the carmelized onions with just a little tart from the balsamic vinegar makes this a delicious dish. The brussel sprouts lovers thought this was fantastic. Those who were not huge fans of brussel sprouts in the first place were not as enthusiastic so I don't know if this recipe (or any other?) would be enough to bring about conversions. I used fresh brussel sprouts for this and skipped the garlic powder as there were already 2 cloves of fresh garlic in the recipe. Read More
(4)
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Rating: 5 stars
11/14/2012
These are MMMMMM GOOD! I used frozen sprouts added some butter salt pepper garlic powder and nuke on high for 5 minutes and poured the vinegar over. Me and my girls Really liked this! Thanx Melissa! Will remember to make these again soon:):) Read More
(3)
Rating: 3 stars
11/23/2012
These were not a hit here. The 2 brussels sprouts lovers in the family said they were ok but wouldn't like to have them again. I don't care for sprouts but did try them & the balsamic just didn't mask the bitterness of the sprouts enough for me. Read More
(2)
Rating: 5 stars
04/07/2014
I've wanted to try these for a long time and today was the day! They were fantastic! I too - roasted them at 375 for about 40 minutes stirring every 10 minutes or so. I made 2 pounds of brussel sprouts and can't wait to have more of them tonight! Read More
(1)