Published Nov 22nd
Prep - Cook - Additional - Ready In -
Servings 8 servings Calories 271.1

I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them …

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
  3. 3 Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
  4. 4 Season with salt and pepper to taste and garnish with pistachios.

Nutrition Facts

  • Calories 271.1
  • Carbohydrate 28.9 g
  • Cholesterol 30.5 mg
  • Fat 15.9 g
  • Fiber 10 g
  • Protein 9.9 g
  • Saturated Fat 7.9 g
  • Sodium 92.9 mg
  • Sugar 10.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. 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 - Read more ...
  2. these were fabulous... I used regular onions and cut the recipe down to about a third of the size (it was just me and my boyfriend eating). The only thing I would change the next time I make this is to break up the leaves or even just cut the brussel sprouts in half. The - Read more ...
  3. 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.
  4. By far the best I've ever tasted let alone prepared myself. I used maui sweet onion and pecans instead because I didn't have red onion or pistachios. My husband even liked this recipe and he usually hates brussel sprouts. Deeeelicious!
  5. This was a little bit of work to prepare but it tasted so great that it was worth it. We had it for Thanksgiving and it was by far the most commented on.
  6. Wonderful and tasty. I used 2 pounds of frozen baby brussels sprouts rather than the 4 pounds called for. I also minced the onion and added 4 cloves of minced garlic. I steamed the sprouts until soft and then let them sit a while before serving to absorb the flavors. Got rave reviews. Thank you.
  7. 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.
  8. this one was right on time baby! took it to church and they ate it up. shamed my husband who said "man i don't wanna be the guy who brings brussles sprouts!" HA!
  9. Extremely tasty with no bitterness. I use toasted pecans rather than pistachios to remind me of a similar recipe I enjoyed at Stephen Pyles' Star Canyon restaurant in Dallas.