Brussel sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of brussel sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing brussel sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

Things You'll Need


Caramelized Brussels Sprouts

Prepare the brussel sprouts by peeling off two to three of the dark outer leaves; trim the stem ends.

In a Dutch oven or 12-inch skillet, heat the sugar over medium high heat until sugar begins to melt, shaking the pan occasionally to heat the sugar evenly.

Once sugar starts to melt, reduce heat and cook until the sugar begins to turn brown.

Add the butter; stir until melted.

Add the vinegars.

Cook and stir for 1 minute.

Add the water and salt.

Bring to boiling; add the sprouts.

Return to boiling; reduce heat.

Simmer, covered, for 6 minutes.

Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.

Keep warm until serving.