Whisky-Glazed Brussels Sprouts Whisky-Glazed Brussels Sprouts

Author: Canadian Living

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.



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 346 mg
  • Protein 3 g
  • Calories 101.0
  • Total fat 6 g
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 9.0
  • Folate 30.0
  • Calcium 4.0
  • Vitamin A 13.0
  • Vitamin C 115.0
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Whisky-Glazed Brussels Sprouts