Makes 8 servings. Difficulty
5 cups small, firm brussel sprouts 2 Tablespoons sugar 2 Tablespoons unsalted butter 2 Tablespoons red wine vinegar 1/4 cup + 2 Tablespoons water Salt and freshly ground black pepper
Peel off 2-3 of the dark outer leaves of the brussel sprouts. Rinse well. Cut brussel sprouts in half.
In a medium skillet heat sugar over medium heat until sugar begins to melt. Reduce heat and cook until sugar starts to brown. Add butter; stir until melted. Whisk in vinegar. Cook and stir for about a minute. Add water and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Uncover and continue to cook, stirring occasionally, for about 10 minutes longer or until most of the liquid is gone and sprouts are caramelized. Adjust seasonings to taste with salt and freshly ground black pepper. Serve warm.