Tested till perfect Whisky-Glazed Brussels Sprouts

Whisky-Glazed Brussels Sprouts

Scotch whisky and a pinch of sugar give these sprouts a smoky, mellow flavour. Sprouts are never better than when frosty weather arrives. If you haven't tried buying sprouts still on the stalk, try them this year: they're a fresh treat.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 7 ratings.
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  • 8 cups 8cupsBrussels sproutBrussels sprouts, (about 2lb/1kg)
  • 1/4 cup 1/4cupbutter
  • 2 tbsp 2tbspScotch whisky
  • 1 pinch 1pinchgranulated sugar
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper


Trim ends off brussels sprouts; cut X in base of each, halving any large sprouts. In large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander. (Make-ahead: Chill in cold water; drain again and roll in towel. Refrigerate for up to 1 day. Increase cooking time in glaze, below, to 5 minutes.)

In same pan, melt butter over medium-high heat. Stir in whisky and sugar; cook, stirring, for 30 seconds. Return sprouts to pan; cook, stirring, until coated, about 1 minute. Stir in salt and pepper.

Additional information :

Lemon-Glazed Brussels Sprouts: Omit Scotch whisky; replace with 4 tsp (20 mL) lemon juice. Increase salt to 1/4 tsp (1 mL).

Nutritional Information Per serving: about

cal 101 pro 3g total fat 6g sat. fat 4g
carb 10g fibre 5g chol 16mg sodium 346mg

% RDI:

calcium 4 iron 9 vit A 13 vit C 115
folate 30
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