Caramelized Brussels Sprouts with Pistachios
pounds Brussels sprouts
cup unsalted butter
small red onions, cut into strips
cup red wine vinegar
tbsp white sugar
salt and pepper to taste
cup coarsely chopped pistachios
How to make Caramelized Brussels Sprouts with Pistachios
- Warm up a steamer basket.
- Add Brussels sprouts,cover the saucepan and allow to steam for about 8 to 10 minutes or until you see that the Brussels sprouts are soft but crispy.
- To a deep skillet over heat, add butter and allow it to melt.
- Add onions and 4 tablespoons of vinegar.
- Let it cook until the onions turn brown.
- Add sugar, remaining vinegar, and the brussels sprouts and cook on medium flame.
- Heats to the point the Brussels sprouts are slightly caramelized.
- Sprinkle pepper and salt as needed and garnish with pistachios.
- The vegetable is named after Brussels, the capital of Belgium where they were a popular crop in the 16th century.
- North America was bestowed with the amazing vegetable in the 18th century by the French settlers in Louisiana. The little Brussels sprouts had become arecognized commercial crop in California in the 1900s.
- The yearly production of sprouts in the U.S reaches up to 70 million pounds.
- Brussels sprouts resemble a lot to mini cabbages as they both belong to the same family.
- The largest Brussels sprouts are as big as golf balls while the smaller ones are little marble-sized morsels.
- As a result of a hybrid development form purple cabbage, the colorful purple sprouts were formed in the 1940s.
- Some recent studies suggest that veggies such as Brussels sprouts may also possess libido-boosting properties.
Pistachio is loaded with essential nutrients and it’s an incredibly rich source of vitamin B6. This particular vitamin helps in regulating blood sugar levels in addition to cholesterol levels and blood pressure. The nut helps in the formation of hemoglobin and also has anti-oxidant properties.