Roasted caramelized Brussels sprouts are an easy side dish with crisp browned edges and a lightly sweet, savory glaze. They roast until tender in the center and caramelized on the outside, making them a simple vegetable side for weeknight dinners or holiday meals.
Why You'll Love This Roasted Caramelized Brussel Sprouts Recipe
Roasted Caramelized Brussels Sprouts are a delicious and addictive side dish that's perfect for any meal. These Brussels sprouts are roasted until crispy on the outside and tender on the inside, with a sweet and savory caramelized flavor.
Ingredients Overview
You probably have everything you need to make these crispy, caramelized brussel spouts in your pantry. Except for the brussel sprouts, which should be fresh, washed, trimmed, and cut in half.
You'll need some good balsamic vinegar, extra virgin olive oil, honey, and salt and pepper. You can add additional seasonings as well, if you like.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Roasted Caramelized Brussel Sprouts
Step 1: Set the oven rack to the center and preheat to 425℉. Spray a rimmed baking sheet with non-stick spray, or set a Silpat mat in the baking sheet.
Step 2: Wash and trim off the bottoms of each brussel sprout. Cut them in half lengthwise. Mince the garlic. In a large bowl, combine the balsamic vinegar, olive oil, raw honey, Dijon mustard, and minced garlic. Whisk to combine until blended.
Add washed and trimmed brussel sprouts to the bowl of glaze and stir to coat evenly.
Step 3: Transfer the brussel sprouts to the prepared baking sheet, spreading out into an even layer. Season with salt, black pepper. Roast in the preheated oven for 20-25 minutes or until tender and the glaze has caramelized.
Serving Suggestions
Roasted Caramelized Brussels Sprouts are a versatile side that pairs beautifully with mains like, air fryer lamb chops, Dutch oven roasted turkey breast, glazed spiral ham, or even a simple grilled flat iron steak. Their sweet, savory flavor and crispy edges make them a delicious and eye-catching addition to any fall or holiday meal.
Substitutions and Variations
Some useful substitutions and variations when making this recipe:
- For extra caramelization, roast the Brussel sprouts until slightly charred.
- Try honey or brown sugar instead of maple syrup.
- Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
Tips for Success
Helpful tips to help you when making this recipe:
- Serve immediately for the best flavor and texture.
- If you don't have honey, than maple syrup will also work.
Storage Options
Here is how I store leftovers when making this recipe:
- Store leftover brussel sprouts in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave.
- These brussels sprouts are best not frozen, as freezing changes the texture.
Related Recipes
- Convection Roast Turkey
- Slow Cooker Ham Dinner
- Pan Seared Lamb Chops
- Beef Eye of Round Roast (Eye of Round)
- Roasted Curried Carrots
Frequently Asked Questions
The Brussels sprouts should be firm but tender and slightly caramelized.
To make this recipe vegan, omit the honey, and use either maple syrup or agave.
Side Dish Recipes
Get The Recipe!
Roasted Caramelized Brussel Sprouts
Equipment
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 1 pounds Brussel Sprouts fresh, washed, trimmed, and cut in half
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 3 tablespoon honey
- 2 teaspoon Dijon mustard
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
Instructions
- Set the oven rack to the center and preheat to 425℉. Spray a rimmed baking sheet with non-stick spray, or set a Silpat mat in the baking sheet.
- Wash and trim off the bottoms of each brussel sprout. Cut them in half lengthwise. Mince the garlic.1 pounds Brussel Sprouts
- In a large bowl, combine the balsamic vinegar, olive oil, honey, Dijon mustard, and minced garlic. Whisk to combine until blended.¼ cup balsamic vinegar, ¼ cup olive oil, 3 tablespoon honey, 2 teaspoon Dijon mustard , 2 cloves garlic
- Add washed and trimmed brussel sprouts to the bowl of glaze and stir to coat evenly.
- Transfer the brussel sprouts to the prepared baking sheet, spreading out into an even layer. Season with salt, black pepper.salt, black pepper
- Roast in the preheated oven for 20-25 minutes or until tender and the glaze has caramelized.
Notes
- Serve immediately for the best flavor and texture.
- If you don't have honey, than maple syrup will also work.
Kelly Bloom says
These savory roasted brussel sprouts are such a perfect side to just about any meal. They are super easy to prepare as well!