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Brussels Sprouts sweet and sour


no Brussels sprout taste

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Rate this recipe 4.3/5 (4 Votes)
Brussels Sprouts sweet and sour 1 Picture


  • Sauce:
  • 1/4 cup granulated sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons soy sauce
  • 1-1/2 tablespoons of Balsamic Glaze (optional)
  • 1 teaspoon rosemary
  • 1 teaspoon ground black pepper
  • vegetables:
  • 16 Brussels sprouts - end trimmed, cut in half
  • 1-1/2 tablespoon olive oil


Preparation time 10mins
Cooking time 15mins


Step 1

Cook Sprouts:
Put olive oil in a sauce pan and place the Brussels sprouts cut half down over medium heat. Cook about 4-5 minutes browning the cut half.

The sprouts will begin to loose water and the oil will pop. When this happens turn the sprouts over and brown the other side. May have to lower the temperature to keep oil from splattering.

Cook until sprouts are tender, about 3-4 minutes more, then remove from heat and let stand.

Make Sauce:
In the mean time put the sugar and vinegar in another sauce pan over medium high heat until the sugar dissolves - about 3 minutes.

Remove from heat, add in the remainder of the sauce ingredients, stir well and let cool.

Put the sprouts into the sauce, mix well and serve.


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