Top Rated Caramelized Brussels Sprout Recipes

The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke, who worked at the critically acclaimed French restaurant Church and State in Los Angeles. — Will BudiamanClick here to see Chefs' Favorite Winter Recipes.
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Scott Conant
 Scott Conant: Crisping Pancetta
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Grace Parisi
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GODGIFU
Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
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Sharon123
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
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Studentchef
From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.
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Manami
A wonderful side dish! Recipe by Grace Parisi from The Thanksgiving Guide. Food & Wine Magazine, June 2007 edition.
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Grace Parisi, Food & Wine NOVEMBER 1999
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happyzhangbo
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.
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Michael Schwartz
Michael Schwartz is a firm believer that everything is better with bacon (or some kind of cured pork). That's why he sautés brussels sprouts in pancetta to make them rich and meaty, then serves them alongside striped bass simply pan-roasted with salt and pepper. A tangy lemon aioli completes the dish.
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