Real Recipes From Real Home Cooks ®

sherry balsamic caramelized brussels sprouts

(8 ratings)
Blue Ribbon Recipe by
Lou Kostura
Belmont, CA

Tried something new with Brussels sprouts and this recipe hits it outta the park. I also added wild mushrooms to this for an even heartier side.

Blue Ribbon Recipe

If you are a Brussels sprout lover, these will make you swoon. When prepared like this, there's a love affair in the making. These are slightly crisp outside and tender inside after cooking. The garlic adds a nice touch of flavor along with the wild mushrooms. The balsamic vinegar brings this tasty side dish together.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For sherry balsamic caramelized brussels sprouts

  • 1 1/2 lb
    fresh Brussels sprouts - halved
  • 2 clove
    garlic - minced
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 2 oz
    dried wild mushrooms, mixed variety
  • 1/4 c
    sherry balsamic vinegar

How To Make sherry balsamic caramelized brussels sprouts

Test Kitchen Tips
If you like your Brussels sprouts softer, we suggest cooking them a bit longer. If you can't find sherry balsamic, traditional balsamic vinegar works too.
  • Soaking dried mushrooms.
    Soak dried mushrooms in hot water for 20 minutes or until soft.
  • Prepping the Brussels sprouts.
    Clean and cut Brussels sprouts in half.
  • Olive oil, garlic, and butter in a cast iron pan.
    Heat heavy skillet to med-hi, add olive oil, butter, and garlic.
  • Brussels sprouts added to the pan with the butter.
    Place Brussels sprouts in skillet cut side down, let oil and butter start to caramelize them.
  • Drained mushrooms added to the pan.
    When nicely browned add drained mushrooms (reserve soaking liquid for use in other dishes).
  • Pouring vinegar into the pan.
    Add sherry balsamic and cover. Cook covered until all sherry vinegar is reduced.