Caramelised Brussels

    25 min

    The perfect side dish to any roast! Brussels sprouts are sauted with red onions, red wine vinegar and caster sugar until caramelised, then garnished with pistachios. Serve at your next Sunday lunch or Christmas dinner.

    323 people made this

    Serves: 8 

    • 1.8kg Brussels sprouts
    • 115g unsalted butter
    • 4 small red onions, thickly sliced
    • 4 tablespoons red wine vinegar
    • 2 tablespoons caster sugar
    • salt and pepper to taste
    • 65g pistachios, coarsely chopped

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place Brussels sprouts in a steamer insert over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
    2. Melt the butter in a deep frying pan, add the onions and 3 tablespoons vinegar; cook until onions brown.
    3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelised.
    4. Season with salt and pepper to taste and garnish with pistachios.

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    Reviews & ratings
    Average global rating:

    Reviews in English (251)


    A very good friend whose judgment I trust talked me into making these. I didn't tell her that I turned my nose up at the recipe when I read it. I didn't even like making these, and looked forward even less to eating them. Imagine my taste buds' surprise to find they liked these! Good flavor arises from the caramelization of the onions and brussels sprouts, the little bit of sugar is just enough to eliminate the bitterness brussels sprouts can have, and the roasted, salted pistachios I used were the perfect complement, both in taste and appearance. This just proves what moms like to say, that you should try something before you say you don't like it!  -  28 Jun 2008  (Review from Allrecipes US | Canada)


    I like the idea behind this recipe, however adding the vinegar with the onions prevents carmelization. Next time I'll carmelize the onions in butter and THEN add the vinegar.  -  28 Nov 2008  (Review from Allrecipes US | Canada)


    We thought this was pretty good but the whole Brussels sprout did not have a lot of flavor. I will make this again cutting the Brussels sprouts in half to absorb more flavors and add some garlic.  -  13 Aug 2004  (Review from Allrecipes US | Canada)