Growing up, my mom would make the most amazing Caramelized Brussels Sprouts every Thanksgiving. I can still remember the rich, buttery aroma wafting through the house as they roasted to perfection. There was always a fight over who got the last few crispy bites! Even as a kid, I loved how the brussels sprouts transformed from bitter to sweet and nutty after being tossed in a delicious caramelized glaze. It’s a dish that brings back so many cozy, comforting memories for me.
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Why This Caramelized Brussels Sprouts Recipe Will Become Your Go-To
These Caramelized Brussels Sprouts are truly the perfect side dish. The secret is all in the technique – by par-boiling the sprouts first, you can get them extra crispy on the outside while keeping them tender on the inside. And the blend of butter, brown sugar, and balsamic vinegar creates an irresistible sweet-savory glaze that will have everyone going back for seconds (or thirds!). This recipe is so easy to make, but the results are restaurant-worthy. Once you try these Caramelized Brussels Sprouts, they’ll become a staple in your household.
The Secret Behind Perfect Caramelized Brussels Sprouts
The key to getting those beautifully caramelized brussels sprouts is all in the technique. First, we par-boil the sprouts to give them a head start on getting tender. Then, we toss them in a simple glaze made with butter, brown sugar, and balsamic vinegar. The sugar helps the sprouts caramelize and develop that amazing nutty, sweet flavor. And the vinegar cuts through the richness, balancing everything out perfectly.
Essential Ingredients You’ll Need
- 1 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Step-by-Step Caramelized Brussels Sprouts Instructions
Preparing Your Caramelized Brussels Sprouts
These Caramelized Brussels Sprouts are quick and easy to make, coming together in just about 30 minutes. You’ll need a large pot for boiling the sprouts, a rimmed baking sheet for roasting, and a skillet for the glaze. Let’s get started!
1- Start by trimming the ends off the brussels sprouts and cutting any larger ones in half so they’re all about the same size. This will help them cook evenly.
2- Bring a large pot of salted water to a boil, then add the brussels sprouts and par-boil for 3-4 minutes until they’re just starting to soften but still have a bite to them. Drain and pat the sprouts dry.
3- In a skillet, melt the butter over medium heat. Once it’s foaming, add the brown sugar and balsamic vinegar. Stir until the sugar has dissolved and the mixture is bubbly, about 2 minutes.
4- Add the par-boiled brussels sprouts to the skillet and toss to coat them evenly in the caramelized glaze. You’ll know they’re ready when the sprouts are tender and the glaze has thickened, about 5-7 minutes.
5- Transfer the Caramelized Brussels Sprouts to a rimmed baking sheet and spread them out in a single layer. Roast at 400°F for 10-12 minutes, tossing halfway, until they’re crispy and deeply caramelized.
6- Remove from the oven, season with salt and pepper, and serve hot.
Pro Tips for Success
The key to getting those perfectly caramelized brussels sprouts is not to overcrowd the pan. Make sure to spread them out in a single layer on the baking sheet so they can get nice and crispy. And keep an eye on them towards the end to prevent burning.
Another pro tip is to use fresh, high-quality brussels sprouts. Older sprouts can taste bitter, so look for bright green, tightly packed heads. And make sure to trim off any yellowing or damaged leaves before cooking.
Serving and Storing Your Caramelized Brussels Sprouts
Perfect Pairings for Caramelized Brussels Sprouts
These Caramelized Brussels Sprouts make a fantastic side dish for all kinds of meals. They pair beautifully with roasted turkey, baked ham, or pan-seared pork chops. And they’re a delicious accompaniment to mashed potatoes, stuffing, or cranberry sauce for a classic holiday spread.
For a lighter, weeknight-friendly meal, try serving the sprouts alongside grilled chicken or salmon. They also make a great topping for salads or grain bowls. And don’t be afraid to get creative – the caramelized flavor works surprisingly well with Asian-inspired dishes too.
Storage and Make-Ahead Tips
Leftover Caramelized Brussels Sprouts will keep in an airtight container in the fridge for up to 4 days. To reheat, simply spread them out on a baking sheet and pop them back in a 400°F oven for 5-7 minutes until hot and crispy again.
You can also make these sprouts ahead of time. Par-boil and glaze them up to 2 days in advance, then just roast them off right before serving. This makes them a great make-ahead side dish for Thanksgiving or Christmas dinner.
Variations and Dietary Adaptations for Caramelized Brussels Sprouts
Creative Caramelized Brussels Sprouts Variations
For a pop of color, try roasting the sprouts with diced red onion or shallot. You can also add chopped bacon or toasted pecans for some extra crunch and savory flavor.
In the fall, swap out the balsamic vinegar for apple cider vinegar and toss in some chopped apples or pears. And in the spring, brighten things up with fresh lemon zest and a sprinkle of Parmesan cheese.
Making Caramelized Brussels Sprouts Diet-Friendly
To make these Caramelized Brussels Sprouts gluten-free, simply use tamari or coconut aminos in place of the balsamic vinegar. For a vegan version, substitute the butter with olive oil or a plant-based butter alternative.
If you’re watching your carbs, you can reduce the amount of brown sugar in the glaze or use a sugar-free sweetener instead. The sprouts will still caramelize beautifully. And for a low-calorie take, try roasting the sprouts without the glaze – they’re just as delicious with a simple drizzle of olive oil and seasoning.
Frequently Asked Questions
Q: Can I use frozen brussels sprouts instead of fresh?
A: While fresh brussels sprouts will give you the best texture and flavor, you can use frozen in a pinch. Just be sure to thaw and pat them completely dry before cooking. The cooking time may need to be adjusted as well.
Q: How do I get the brussels sprouts extra crispy?
A: The key is to par-boil them first, then roast them at a high temperature. This helps the sprouts get tender on the inside while developing a nice crispy exterior. Make sure to spread them out in a single layer on the baking sheet too.
Q: Can I make these Caramelized Brussels Sprouts ahead of time?
A: Absolutely! You can par-boil and glaze the sprouts up to 2 days in advance. Just store them in an airtight container in the fridge until you’re ready to roast and serve.
Q: How do I adjust the recipe to serve a crowd?
A: This recipe can easily be scaled up to feed a larger group. Just multiply all the ingredient amounts as needed. You may need to work in batches when roasting the sprouts to avoid overcrowding the pan.
Q: My sprouts came out bitter – what went wrong?
A: Bitterness is usually a sign of overcooked or old brussels sprouts. Make sure to use fresh, high-quality sprouts and don’t overcook them during the par-boiling or roasting steps. The brown sugar glaze helps balance out any residual bitterness.
Caramelized Brussels Sprouts
- Total Time: 30
- Yield: 4 servings
Description
These caramelized brussels sprouts are a flavor-packed side dish that’s easy to make and sure to impress. The sprouts get a delightful sweet and nutty flavor from roasting until perfectly crispy.
Ingredients
– 1 lb brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– 3 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. Preheat oven to 400°F (200°C).
2. 2. In a large bowl, toss the brussels sprouts with olive oil, balsamic vinegar, garlic, salt, and pepper until evenly coated.
3. 3. Spread the seasoned brussels sprouts in a single layer on a baking sheet.
4. 4. Roast for 20-25 minutes, tossing halfway, until the sprouts are tender and caramelized on the edges.
5. 5. Serve hot, garnished with toasted almonds or a drizzle of balsamic glaze if desired.
Notes
For extra crispy brussels sprouts, try roasting at a higher temperature (425°F) or broiling for the last 2-3 minutes. You can also add a sprinkle of parmesan cheese or crushed red pepper flakes.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Conclusion
These Caramelized Brussels Sprouts are truly a side dish that everyone will love. The combination of tender, crispy sprouts coated in a sweet and tangy glaze is absolutely irresistible. Plus, it’s such an easy recipe to make that it’s perfect for both weeknights and holiday gatherings.
I hope you’ll give this Caramelized Brussels Sprouts recipe a try soon. Let me know in the comments how it turns out for you, or if you have any other questions! Enjoy.
