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Caramelized Brussels Sprouts

Patricia Reitz

I usually make Oven Roasted Brussels Sprouts, but I wanted to try something different this time.  Thanks to Pinterest, I found this recipe - the combination of pecans, garlic, and brown sugar might sound a bit odd, but it works.  In fact, it works so well that my vegetable hating picky eater helped himself to 3 servings.  Use the feed tube of a food processor to quickly slice the sprouts into ribbons - once you have that done, the dish is complete in less than 10 minutes.  Don't let my horrible nighttime photo scare you away - give this one a try!

Items used to make this recipe:

Caramelized Brussels Sprouts

makes 4 servings

Printable Recipe


  • 12-14 large Brussels sprouts

  • 1 tbsp olive oil

  • 1 clove garlic, minced

  • pinch sea salt

  • 2 tbsp brown sugar

  • 1/4 cup roughly chopped pecans or walnuts, toasted


  1. Using a hand held mandolin or food processor, shredded the Brussels sprout very thin..

  2. In a large skillet, heat olive oil over medium-high heat and saute garlic for 30-60 seconds.

  3. Add the Brussels sprouts and salt; saute for another 5-6 minutes until the sprouts are bright green and tender.

  4. Add the brown sugar and pecans: stir together well and serve immediately.

adapted from Eat, Live, Run