Sweet and Salty Brussels Sprouts
User Reviews
5
Sweet and Salty Brussels Sprouts
Description
Sweet and Salty Brussels Sprouts features halved Brussels sprouts cooked with vegan butter and brown sugar in a skillet. The butter and sugar mixture melts and caramelizes as the sprouts cook face down until golden, creating a contrast between the crispy browned exterior and the tender interior of the sprouts. A light sprinkle of salt balances the sweetness and enhances the natural flavors. The cooking technique emphasizes careful browning which brings out a deep flavor in these vegetables.
The simple combination of vegan butter and brown sugar provides a clear sweet note that complements the natural slight bitterness of the Brussels sprouts. Salt is applied sparingly to avoid overpowering. This approach avoids complex seasoning, focusing on highlighting the main ingredients.
This preparation works well as a side dish to complement richer main courses, offering a mix of textures and a touch of sweetness that contrasts savory dishes. It can be served warm right out of the skillet to preserve the texture and caramelized coating.
Leftovers keep for 4 to 5 days when stored in airtight containers in the fridge, retaining the texture best when reheated gently. Uncooked Brussels sprouts can be stored in the fridge for up to a week if kept on the stem or in paper/plastic bags in the vegetable crisper. For long-term storage, cooked sprouts can be frozen for up to 10-12 months.
Ingredients
- 1 pound brussels sprout halved and stems removed
- 2 Tablespoons vegan butter
- 2 Tablespoons brown sugar
- salt to taste
Instructions
- In a large pan over medium heat, add vegan butter, brown sugar and mix together as vegan butter melts.
- Add brussels sprouts face down until they turn light brown (6 or 7 minutes). Sprinkle salt lightly on the backside.
- After brussels sprouts are a golden brown, flip and do the same to the other side.
Notes
- Store leftover cooked Brussels sprouts in airtight containers for 4 to 5 days in the refrigerator.
- For freezing, place cooked sprouts in resealable bags or containers and freeze for up to 10-12 months.
- Uncooked Brussels sprouts keep freshest when stored on the stem in the vegetable crisper and can last up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 52mg | 2% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 96mg | 107% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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