Marry This Caramelized Brussels Sprouts recipe is a sweet and savory recipe, which is made with a tangy balsamic and Dijon glaze. It’s the perfect holiday side dish, an incredibly easy and flavorful way to cook Brussels sprouts, ready in about 45 minutes.
Jump to RecipeCaramelized Brussels Sprouts Ingredients
A simple list for a deeply flavorful, sweet and tangy side dish.
- 2 lb. Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. packed light brown sugar
- 2 Tbsp. country Dijon mustard
- 2 Tbsp. fresh orange juice (from 1/2 an orange)
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- Cooking spray
How To Make Caramelized Brussels Sprouts
A step-by-step guide to these wonderfully crispy and addictive sprouts.
- Prep the Oven and Glaze: Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and spray with cooking spray. In a medium bowl or measuring cup, whisk together the olive oil, balsamic vinegar, brown sugar, Dijon mustard, and fresh orange juice to create the glaze.
- Coat the Sprouts: Place the trimmed and halved Brussels sprouts on the prepared baking sheet. Pour about half of the prepared glaze over them. Sprinkle with the salt and pepper and toss everything together until the sprouts are evenly coated.
- First Roast: Arrange the Brussels sprouts in a single layer, cut-side down. Roast for 20 to 25 minutes, until the bottoms begin to turn golden brown and caramelized.
- Finish Roasting: Remove the pan from the oven, stir the sprouts, and return them to the oven to bake for another 10 to 15 minutes, until they are tender all the way through and nicely caramelized.
- Serve: Drizzle the roasted Brussels sprouts with the remaining glaze, toss to coat, and serve immediately.
Recipe Tips
For the best, most perfectly caramelized Brussels sprouts.
- How to get the crispiest sprouts? There are two key secrets. First, a hot oven (425°F) is essential for getting a good char. Second, placing the sprouts cut-side down on the pan for the first part of the bake allows the flat surface to have direct contact with the hot pan, creating a deep, dark, and delicious caramelization.
- Can I make these ahead of time? These are at their absolute best when served hot and crispy, straight from the oven. If you must make them ahead, you can roast them completely, then re-crisp them in a hot oven or an air fryer for about 5-10 minutes just before serving. The glaze can be made up to 3 days in advance.
- How do I avoid a soggy result? Don’t overcrowd the pan! If the Brussels sprouts are piled on top of each other, they will steam instead of roast, leading to a soft, soggy texture. Use two baking sheets if necessary to ensure they are all in a single layer with a little space.
- What is “country” Dijon mustard? Country-style Dijon is a whole-grain mustard. It has a slightly milder flavor and a wonderful texture from the mustard seeds. If you don’t have it, a smooth Dijon mustard will also work perfectly.
What To Serve With Caramelized Brussels Sprouts
Classic main courses that pair perfectly with this versatile side.
These sweet and savory Brussels sprouts are a fantastic side dish for any fall or winter meal, especially:
- A holiday roast turkey, chicken, or ham
- Pan-seared steak or pork chops
- Roasted salmon
- As part of a larger spread of holiday side dishes
How To Store Caramelized Brussels Sprouts
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the Brussels sprouts in a hot oven (400°F) or an air fryer for 5-10 minutes to help them get crispy again.
Caramelized Brussels Sprouts Nutrition Facts
An estimated guide per serving.
- Calories: 180 kcal
- Carbohydrates: 20 g
- Protein: 6 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Bitterness in Brussels sprouts is often the result of undercooking, especially boiling or steaming. The high-heat roasting method used in this recipe is the best way to cook them, as the caramelization process brings out their natural sweetness and gets rid of any bitter flavor.
Yes, absolutely! Chopping up a few slices of bacon and roasting them on the pan alongside the Brussels sprouts would be a delicious, savory addition.
Yes, an equal amount of pure maple syrup would be a fantastic substitute for the brown sugar in the glaze, providing a slightly different but equally delicious warm, sweet flavor.
Try More Recipes:
- Caramel Macchiato Cupcakes Recipe
- Salted Peanut Butter Caramel Corn with Bacon Recipe
- Salted Caramel Cupcakes Recipe
Caramelized Brussels Sprouts Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutes180
kcalAn easy and incredibly flavorful recipe for perfectly caramelized roasted Brussels sprouts, tossed in a sweet and tangy balsamic, Dijon, and orange juice glaze. The perfect holiday side dish.
Ingredients
2 lb. Brussels sprouts, trimmed and halved
1/4 cup olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. packed light brown sugar
2 Tbsp. country Dijon mustard
2 Tbsp. fresh orange juice
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
Directions
- Preheat oven to 425°F.
- In a medium bowl, whisk together the oil, vinegar, brown sugar, mustard, and orange juice to make the glaze.
- On a large, lined baking sheet, toss the Brussels sprouts with about half of the glaze, the salt, and the pepper.
- Arrange the sprouts in a single layer, cut-side down.
- Roast for 20-25 minutes, until the bottoms are golden brown.
- Stir the sprouts and return to the oven for another 10-15 minutes, until tender and caramelized all over.
- Drizzle with the remaining glaze, toss, and serve immediately.
Notes
- A hot oven and placing the sprouts cut-side down are the keys to getting a deep, delicious caramelization.
- Don’t overcrowd the baking sheet, or your sprouts will steam instead of roast. Use two pans if necessary.
- This is a great make-ahead side dish; the glaze can be made in advance, and the sprouts can be re-crisped in the oven just before serving.
- For a vegan version, ensure your Dijon mustard is vegan-friendly.
