Caramelized Brussels Sprouts
1 ½ pounds fresh Brussels Sprouts
¼ cup Sugar
2 tablespoons Earth Balance
¼ cup Red Wine Vinegar
½ cup Water
¼ teaspoon Salt
Wash and trim ends of Brussels sprouts.
In a skillet, heat sugar over medium-high heat, until it begins to melt, shaking pan occasionally to heat sugar evenly. Once sugar begins to melt, reduce heat and cook until sugar begins to turn brown.Add Earth Balance, stir until melted. Add the vinegar. Cook and stir for 1 minute.
Add the water and salt. Bring to boiling and add the sprouts. Return to boiling and reduce heat and simmer, covered for 6 minutes.
Uncover and 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.