Caramelized Brussels Sprouts
Caramelized Brussels Sprouts are the ultimate roasted Brussels sprouts upgrade, coated in a sweet, savory, and tangy honey balsamic glaze. Crispy on the outside, tender on the inside, these roasted Brussels sprouts are an easy, flavor-packed side dish you’ll make again and again.
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These caramelized Brussels sprouts are like candy for grown-ups!
Put a pan of these caramelized Brussels sprouts in front of me and they might not make it to a plate. Because when I was testing this recipe, I ate them straight off the pan, hot out of the oven.
As we know from Roasted Brussels Sprouts, when Brussels sprouts are cooked properly, they are impossible to resist. Crispy outer leaves, tender centers, and in this recipe, they’re coated in a sweet, tangy, umami glaze that caramelizes in the oven. OH. YES.
Let’s talk about why this recipe works so well:
- Great for Weeknights and Entertaining. These caramelized Brussels sprouts are simple enough to make as part of a weeknight dinner, but they’re also easy to scale up and impressive, so I wouldn’t hesitate to serve them at a dinner party.
- Simple Ingredients. You’ll be surprised by how much flavor you get from such a short list of ingredients!
- Balanced Flavor. The main objection people have to Brussels sprouts is their slightly bitter flavor. The glaze balances that out, making this a recipe that will win over any skeptic.
Ingredients and Substitutions
You’ll find the full ingredient list for these caramelized Brussels sprouts in the recipe card below, but here are a few helpful notes before you begin.
- Brussels Sprouts. Trimmed and halved so they roast evenly and caramelize properly. If you have any especially large sprouts, you can quarter them.
- Honey or Maple Syrup. Adds sweetness and helps create that sticky, caramelized finish.
- Balsamic Vinegar. For acidity to balance the sweetness.
- Dijon Mustard. One of my favorite flavor boosters! Adds a subtle tang and depth.
- Olive Oil, Salt, and Black Pepper. The essentials for any roasted Brussels sprout recipe.
Step-By-Step Instructions
Prep the Oven and Pan. Place a rack in the upper third of the oven and preheat to 400°F. Line a baking sheet with foil or parchment for easy cleanup.
Season the Brussels Sprouts (photo 1). Add the Brussels sprouts to the pan. Drizzle with honey, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper. Toss to coat.
Arrange for Maximum Crispiness (photo 2). Spread into a single layer and turn the sprouts so the cut sides are facing down. This is key for getting those golden edges.
Roast (photo 3). Bake for 20 to 30 minutes, tossing once halfway through and rotating the pan for even cooking. The sprouts should be deeply golden, crisp on the outside, and tender in the center.
Finish and Serve. Season the caramelized Brussels sprouts with an extra pinch of salt and pepper to taste. Serve warm and ENJOY!
Recipe Variations
- Make It With Date Syrup. Swap honey for date syrup for an earthier flavor.
- Finish with Cheese. A sprinkle of freshly grated Parmesan takes these caramelized Brussels sprouts over the top.
- Try a Mix-In. Add pecans or walnuts during the last 5 minutes of cooking time or swap some of the Brussels sprouts with red onions, shallots, or a firm sweet-tart apple like honeycrisp.
What to Serve with Caramelized Brussels Sprouts
- Chicken. Pair your Brussels sprouts with Braised Chicken Thighs for a hearty, rustic dinner.
- Pork. The sweet-savory glaze on these sprouts complements dishes like Instant Pot Pork Tenderloin.
- Pasta. Serve them atop a big bowl of Garlic Pasta!
- Grains. I love the contrast of crispy caramelized Brussels sprouts with Barley Risotto or Creamy Polenta.
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Caramelized Brussels Sprouts
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Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 3 tablespoons honey or pure maple syrup
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
Instructions
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Place a rack in the upper third of your oven and preheat the oven to 400°F.
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For easy clean up, since honey makes the vegetables yummy and sticky, line your baking sheets with foil or parchment paper. Place the Brussels sprouts in the center. Top with the honey, vinegar, mustard, oil, salt, and pepper.
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Toss to coat, then spread into a single layer. For maximum crispiness, turn the Brussels sprouts so that they are all cut sides down.
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Bake for 20 to 30 minutes, until the Brussels sprouts are charred and crisp on the outside and fork-tender in the center. Halfway through, toss the Brussels sprouts on the pan and rotate the pan 180°F for even cooking. The Brussels sprouts will turn dark and delicious as the honey and balsamic caramelize. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts.
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Immediately season with a pinch of additional salt and/or pepper to taste.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm in a 400°F oven or skillet to bring back some crispiness.
- TO FREEZE: Not recommended, as the texture can become too soft.
