Brussel sprouts seems to be a vegetable kind of like asparagus, broccoli, and spinach. People either like them or they don’t. My husband and girls didn’t like them until I found this recipe in one of my Dad’s many cookbooks. This one came from the Better Homes and gardens New Cookbook. They seem to like these pretty well and at least they will eat them once in a while fixed this way. I like them most any way and I like asparagus too but a lot of people in my and other families just flat do not like any of the above. All of them are so good for you so I am always trying to find ways to fix them so my family will eat them. My dad is retired now so he spends a lot of time cooking and has a lot of good cookbooks that h kindly lets me borrow some times.
CARMELIZED BRUSSEL SPROUTS
1 pound small fresh brussel sprouts
2 tbsp sugar or Splenda
1 tbsp butter or margerine
2 tbsp red wine vinegar
1/4 cup water
1/4 tsp salt
Trim stems and remove any wilted outer leaves from brusselsprouts. Wash the brussel sprouts and set aside.
In a large skillet, heat the sugar over medium high heat until it begins to melt, shaking the pan occasionally to heat the sugar evenly. Once the sugar starts to melt, reduce the heat and cook until the sugar begins to turn brown. Add the butter stir until melted. Add the vinegar. Cook and stir for i minute.
Carefully add the water and salt. Bring to boiling, add the brusselsprouts. Return to boiling and reduce the heat. Simmer covered for 6 minutes. Uncover and cook about 15 minutes more or until most of the liquid has been absorbed and the sprouts are glazed, occasionally stirring gently. Be gentle or you sill tear the brussel sprouts apart.
My 6 year old likes these and most all vegetables. I think she may end up being a vegetarian becuse she has always liked vegetables even as a baby. My family will eat brussel sprouts fixed like this and I know they are getting something good for them so I fix them. We like these with a nice lean baked pork loin roast and some steamed brown rice with some gravy made form the pork roast drippings. If you look long enough and hard enough in enough cookbooks, you can find a recipe to make most anything where most everybody will eat it or disguise it well enough that they won’t know what they are eating. Kind of fun to see if you can fool them into liking something they say they don’t like.