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Caramelized Brussels Sprouts

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts


SERVINGS: 2 to 4 Servings

TOTAL TIME: 20 minutes


  • 3 ounces HORMEL® Grande Pepperoni sliced ¼-inch thick, chopped
  • 1 tablespoon kosher salt
  • ½ pound Brussels sprouts, dark ends cut off and excess leaves removed
  • Ice cubes
  • 1 tablespoon unsalted butter
  • 1 teaspoon vegetable oil or canola oil
  • Salt and pepper to taste
  • 1 tablespoon chopped garlic


1. In medium saucepan over high heat, heat 2 quarts water and 1 tablespoon salt to boiling. Add Brussels sprouts; cook 4 minutes or until just tender when pierced with a knife. Strain at once and put into large bowl filled with ice water to stop cooking.
2. When chilled, strain Brussels sprouts and cut each in half.
3. Heat large skillet over high heat; add butter and oil. Arrange Brussels sprouts cut-side down on bottom of pan. Season with salt and pepper.
4. Add pepperoni; cook until Brussels sprouts begin to caramelize and brown.
5. Add garlic and continue cooking over medium heat 1 minute. Remove from heat; serve immediately.