Brussels Sprouts, Sweet & Sour

The theme for Monday Posts in March is Winter Vegetables.

These will be mainly cruciferous vegetable: broccoli, Brussels sprouts, cauliflower, and cabbage.

Once my winter squashes / pumpkins are done we enjoy all of these winter veggies right up until asparagus season.

These are simple, easy recipes – no detailed photos, etc.

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Brussels Sprouts, Sweet & Sour

Cut the sprouts in quarters through the stem end – they cook faster and get more flavor from the sauce.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables

Ingredients

Scale
  • 1216 Brussels sprouts, trimmed, sliced in quarters
  • 2 tsp olive oil
  • 2 tbs water
  • 2 tbs red wine vinegar
  • 2 tbs brown sugar

Instructions

  • Sauté sprouts in oil for 5 minutes.
  • Add water, cover and simmer 5 minutes longer.
  • Uncover and cook off water.
  • Add vinegar and sugar, stir until sugar is dissolved.
  • Simmer 2 – 3 minutes longer.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 134
  • Sugar: 11.7 g
  • Sodium: 37.6 mg
  • Fat: 5.1 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.8 g
  • Fiber: 5.1 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

Keywords: brussels sprouts, vinegar, brown sugar

Sweet Sour Brussels Sprouts

That’s it!

4 thoughts on “Brussels Sprouts, Sweet & Sour”

    • They are one of the few vegetables that come pre-packaged…. and in big packages. I’m always trying new ways to keep them interesting.

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