These caramelized Brussels sprouts are like nature’s candy!
Between the sweet, tangy honey balsamic glaze, the tender centers, and the caramelized edges, they’re so addicting.
One bite and I was totally hooked. I had to stop myself from devouring them off the baking sheet!
Trust me, even the most stubborn sprout skeptics will love these!
Why You’ll Love These Caramelized Brussels Sprouts
Crowd-Pleaser: The caramelization process enhances the natural sweetness of the Brussels sprouts. Paired with the glaze, even naysayers will say “yes, please”!
Easy Prep: With few ingredients and minimal prep, you get a delicious side while the oven does the rest.
Sweet & Crispy: The sweet, tangy, garlicky glaze, plus the crispy exterior and tender centers, will have everyone begging for seconds.
Versatile: From weeknight dinners to holidays, these caramelized sprouts add a gourmet touch to any meal. Pair them with everything from roasted meats to other sides.
Ingredients
- Brussels Sprouts: They’re transformed into crispy, tender, caramelized perfection. Choose firm sprouts with tightly packed leaves.
- Olive Oil: To help the sprouts crisp up and achieve that golden-brown color.
- Balsamic Vinegar: The tangy, slightly sweet taste complements the natural flavor of the Brussels sprouts.
- Honey: The sweetness balances out the balsamic vinegar and enhances the caramelization process.
- Garlic: The subtle, savory aroma elevates the overall flavor.
- Salt and Black Pepper: This classic duo brings out the best in every veggie.
- Red Pepper Flakes: They add a subtle kick to take things up a notch.
How to Make Caramelized Brussels Sprouts
You won’t believe how easy these sprouts are to whip up!
1. Prep. Preheat the oven to 425°F.
2. Whisk. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, black pepper, and red pepper flakes.
3. Toss. Add the Brussels sprouts to a bowl. Pour the glaze over the top and toss.
4. Arrange. Arrange the Brussels sprouts cut-side down in a single layer on a baking sheet.
5. Roast. Roast for 20-25 minutes, tossing halfway through.
6. Drizzle. Transfer to a serving bowl. Drizzle with any remaining glaze from the baking sheet.
7. Serve. Serve hot.
Tips for the Best Caramelized Brussels Sprouts
The secret to achieving that irresistible caramelization? Roasting the halved sprouts cut-side down on a baking sheet at high heat.
But that’s not the only tip I’ve got up my sleeve! Here are a few more tidbits:
- Get ’em nice and dry. Ensure the Brussels sprouts are very dry before tossing with the glaze. That way, they crisp up well in the oven.
- Don’t get stuck! To help prevent sticking, layer parchment paper on the baking sheet before arranging the Brussels sprouts.
- Give ’em some space. Give each Brussels sprout enough space. Otherwise, they’ll steam instead of caramelize.
- Make them extra crispy. For extra crispy edges, place the baking sheet under the broiler for the last 1-2 minutes of cooking.
- Get creative! Customize the flavor by adding crumbled bacon, Parmesan cheese, chopped nuts, or dried cranberries. Or try other seasonings like thyme or paprika.
How to Store
These Brussels sprouts store surprisingly well. Just follow these tips for optimum freshness:
To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 4 days.
To Freeze: Spread cooled leftovers on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat: Warm in a preheated 350°F oven for 5-10 minutes. You can also reheat in a skillet over medium heat for 3-5 minutes, stirring occasionally.
Caramelized Brussels Sprouts
4
servings10
minutes25
minutes191
With a sweet and tangy glaze and irresistibly crispy, caramelized edges, these Brussels sprouts are sure to convert any skeptics. They’re absolutely addictive!
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch red pepper flakes
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, black pepper, and red pepper flakes to make the glaze.
- Place the halved Brussels sprouts in a large bowl. Pour the glaze over the sprouts and toss until they are evenly coated.
- Spread the Brussels sprouts out in a single layer on a large baking sheet, cut side facing down.
- Roast for 20-25 minutes, tossing halfway through, until the sprouts are tender and caramelized around the edges.
- Remove from the oven and transfer to a serving bowl. Drizzle with any remaining glaze from the baking sheet.
- Serve hot and enjoy!
Even if brussel sprouts are not your favorite these will convert you! Family wants again!
Funnily enough, Nan, it was a recipe VERY SIMILAR to this one that made me fall in love with Brussels sprouts. The only difference was the one I tried had Parmesan cheese, as well. But absolutely! Caramelizing Brussels sprouts is the ONLY way to go. <3