Ingredients:
10 cups small firm fresh Brussels sprouts ( about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt
Directions:
Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
In a Dutch oven or 12″ skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
Add 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.
Servings: 16
Time preparation: 20 min.
Time total: 42 min.