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These sweet and crispy caramelized Brussels sprouts roast in a brown sugar balsamic glaze with Dijon mustard, garlic, and shallots until the cut sides turn golden and the middles are tender, but never mushy. They’re an easy side for fall, winter, and your holiday table. Planning your menu? Find more ideas in my vegan Thanksgiving recipes.
Get ready to give even the biggest Brussels sprouts hater a pause! Unlike soggy, bitter boiled sprouts, these roast face-down on a hot baking sheet, so the glaze turns sticky and caramelized while the edges crisp up. They take just a few minutes of prep and about 25 minutes in the oven.
Looking for more Brussels sprouts recipes for the holidays? Try my roasted Brussels sprouts with cranberries, ‘cheesy’ tahini Brussels sprouts, or a crunchy shaved Brussels sprouts salad.
Quick Glance
- Recipe Name: Caramelized Brussels Sprouts
- Why You’ll Love It: Sweet, tangy, and crispy Brussels sprouts with a simple brown sugar balsamic glaze.
- Time and Difficulty: 15 minutes of prep and 20 to 25 minutes in the oven, easy.
- Main Ingredients: Brussels sprouts, shallot, olive oil, brown sugar, balsamic vinegar, Dijon mustard, garlic, and Italian seasoning.
- Method: Toss the sprouts in the glaze, then roast them cut side down on a lined baking sheet.
- Texture and Flavor: Crispy, caramelized edges with tender middles and a sweet and savory glaze.
- Quick Tip: Give the sprouts plenty of space on the pan so they roast instead of steam.
Table of Contents
- What Makes These Caramelized Brussels Sprouts So Good
- Caramelized Brussels Sprouts Ingredients
- Recipe Variations and Add-Ins
- How To Make Caramelized Brussels Sprouts
- Toni’s Recipe Tips
- Serving Suggestions
- Make Ahead and Storage
- Caramelized Brussels Sprouts FAQs
- More Vegetable Side Dishes
- Caramelized Brussels Sprouts Recipe
What Makes These Caramelized Brussels Sprouts So Good
If you’ve never tried Brussels sprouts with balsamic vinegar and brown sugar, you’re missing out! They taste amazing, and the texture is out of this world, with crispy, caramelized outsides and tender middles. One reader said they were a hit on the Thanksgiving table.
- A simple glaze: Brown sugar, balsamic vinegar, Dijon mustard, and garlic make a sweet, tangy, and savory sauce.
- Crispy, not soggy: Roasting the sprouts cut side down gives them golden, caramelized faces.
- Quick prep: A few minutes of trimming and tossing, then the oven does the rest.
- Pantry ingredients: Everything except the sprouts and shallot is probably in your kitchen already.
- Good for you: Brussels sprouts are packed with vitamin C, vitamin K, fiber, and antioxidants.
- Reader favorite: It has a 5-star rating from 20 readers.
Caramelized Brussels Sprouts Ingredients
This easy recipe needs just 11 simple ingredients, and that includes the water, oil, salt, and pepper. You’ll find the full amounts in the recipe card below.
- Brussels sprouts: Look for larger sprouts that are firm and green with tightly packed leaves. Frozen sprouts will roast okay, but they won’t caramelize as much.
- Shallot: Optional, but it adds a mild, sweet onion flavor. Red onion works too, though it isn’t as sweet.
- Olive oil: Helps the sprouts crisp up. Any neutral-tasting cooking oil works too.
- Brown sugar: Helps the sprouts caramelize. Coconut sugar works too. I haven’t tried maple syrup in this glaze yet.
- Balsamic vinegar: Adds tangy depth. Apple cider vinegar works in a pinch.
- Water: Thins the glaze so it coats every sprout.
- Dijon mustard: Adds savory tang. Regular yellow mustard works in a pinch.
- Garlic: Fresh garlic is best, but garlic powder works in a pinch.
- Italian seasoning: Optional. You can also use fresh thyme or rosemary.
- Salt and black pepper: Season to taste. For extra umami, use a splash of soy sauce or gluten-free tamari instead of salt.
PRO TIP: At its simplest, make these with just balsamic vinegar, a sweetener, and salt and pepper. Everything else is optional, but highly recommended!
Recipe Variations and Add-Ins
- Red pepper flakes: Add a pinch to the glaze for some heat.
- Pomegranate or dried cranberries: Sprinkle them on before serving for pops of color and sweet-tart flavor, perfect for Christmas or Thanksgiving.
- Vegan parmesan: Sprinkle it over the sprouts when serving for salty, savory flavor that balances the sweetness.
- Citrus juice: Squeeze lemon, lime, or orange juice over the sprouts right before serving.
- Nuts or seeds: Add pecans, walnuts, pumpkin seeds, or pine nuts to the pan for the last 8 to 10 minutes of roasting for crunch.
- Extra glaze: Mix a little more balsamic vinegar and maple syrup and toss the roasted sprouts in it before serving. Let them sit for a minute or two to soak it up.
How To Make Caramelized Brussels Sprouts
Before you start, preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 1: Prep the sprouts. Rinse the Brussels sprouts, remove any brown or wilted outer leaves, trim the tough stems, and cut them in half. Thinly slice the shallot.
Step 2: Make the glaze. In a large bowl, mix the olive oil, brown sugar, balsamic vinegar, water, Dijon mustard, garlic, Italian seasoning, salt, and pepper.
Step 3: Toss. Add the Brussels sprouts and shallot to the bowl and toss until they’re evenly coated.
Step 4: Arrange on the pan. Spread the sprouts on the baking sheet in a single layer, cut side down, and sprinkle them lightly with a little more brown sugar.
PRO TIP: For even more caramelized Brussels sprouts, preheat the lined pan in the oven, with the parchment or mat already on it, so the sprouts start to brown as soon as they hit it.
Step 5: Roast. Roast for 20 to 25 minutes, until the sprouts are tender inside and caramelized and lightly charred on the edges.
Step 6: Serve. Taste and add a little more salt and pepper if you like, then serve them warm.
PRO TIP: For even crispier, more browned Brussels sprouts, use the broiler for a minute or two at the end. Keep an eye on them so the glaze doesn’t burn.
Toni’s Recipe Tips
- Save time: Buy pre-trimmed Brussels sprouts to cut down on prep.
- Place them cut side down: More of each sprout touches the hot pan, which means more caramelization.
- Don’t overcrowd the pan: This is one of the most important tips! Give the sprouts space so air can circulate. If they’re too close together, they’ll steam and soften instead of turning crispy. For a double batch, use two baking sheets.
- Pick similar sizes: Sprouts that are about the same size roast at the same rate. Cut any extra-large ones into quarters.
- Short on oven space? Make my air fryer Brussels sprouts and toss them in this glaze instead.
- Prefer the stovetop? My sweet and salty sauteed Brussels sprouts caramelize in a skillet in less than 20 minutes.
Serving Suggestions
- Holiday sides: Serve them with easy cornbread stuffing, creamy vegan green bean casserole, candied sweet potatoes, and vegan scalloped potatoes.
- Rolls and sauces: Add a basket of warm vegan dinner rolls and a bowl of easy cranberry sauce.
- Holiday mains: They go great with an easy lentil loaf or pineapple glazed tofu ‘ham’.
- Everyday dinners: Serve them alongside the best vegan mashed potatoes for a simple weeknight meal.
Make Ahead and Storage
- Make ahead: Clean, trim, and halve the sprouts and mix the glaze up to 2 days ahead. Store them in separate airtight containers in the fridge, then toss and roast them right before dinner.
- Fridge: Let the sprouts cool, then store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: I don’t recommend freezing them, since they lose their crispy texture and turn mushy once thawed. If you need to, they’ll keep in the freezer for up to 3 months.
- Reheat: Warm them in the oven at 375 degrees F (190 degrees C) or in the air fryer for a few minutes. You can also reheat them in a skillet with a little oil.
Caramelized Brussels Sprouts FAQs
Toss halved Brussels sprouts in a little oil and sugar, then roast them cut side down on a baking sheet at 400 degrees F (200 degrees C) for 20 to 25 minutes. The sugar in the glaze helps the cut sides turn golden, and leaving space between the sprouts keeps them crispy.
Yes! Clean, trim, and halve the sprouts and mix the glaze, then store them in separate airtight containers in the fridge for up to 2 days.
You can, but halved sprouts have more surface area, which gives you more crispy, golden-brown edges. Slicing them also helps release the compound that causes bitterness, and the brown sugar balances any that’s left.
Yes. Coconut sugar works in place of brown sugar. I haven’t tested maple syrup in this glaze yet, so if you try it, start with a little less and adjust to taste.
Yes, frozen sprouts will roast okay, but they won’t caramelize as much as fresh ones. For the crispiest results, use fresh sprouts.
More Vegetable Side Dishes
Vegan Side Dishes
How To Make Glazed Carrots [+ Flavor Variations]
Vegan Side Dishes
Air Fryer Pumpkin
Vegan Side Dishes
Roasted Pumpkin and Butternut Squash
Vegan Side Dishes
Vegan Mashed Cauliflower
If you tried these caramelized Brussels sprouts or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Caramelized Brussels Sprouts
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Ingredients
- 1 pound (450 g) Brussels sprouts trimmed and halved
- 1 shallot thinly sliced
- 2 Tablespoons (30 ml) olive oil
- 1 Tablespoon (13 g) brown sugar plus more for sprinkling
- 1 Tablespoon (15 ml) balsamic vinegar
- 1 Tablespoon (15 ml) water
- 2 teaspoons (10 ml) Dijon mustard
- 3 garlic cloves chopped
- ½ teaspoon (2.5 ml) Italian seasoning
- ¼ teaspoon (1.5 g) sea salt
- black pepper to taste
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat, then preheat the oven to 400 degrees F (200 degrees C).
- Rinse the Brussels sprouts, remove any brown or wilted outer leaves, trim the stems, and cut them in half. Thinly slice the shallot.
- In a large bowl, mix the olive oil, brown sugar, balsamic vinegar, water, Dijon mustard, garlic, Italian seasoning, salt, and pepper.
- Add the Brussels sprouts and shallot and toss until they’re evenly coated.
- Spread the sprouts on the baking sheet in a single layer, cut side down, and sprinkle them lightly with a little more brown sugar.
- Roast for 20 to 25 minutes, until the sprouts are tender inside and caramelized and lightly charred on the edges. Serve warm.
Notes
- For the most caramelization, put the lined baking sheet in the oven while it preheats so the sprouts start to crisp as soon as they hit the pan.
- Give the sprouts plenty of space on the pan so they roast instead of steam. For a double batch, use two baking sheets.
- For crispier edges, broil the sprouts for a minute or two at the end and watch them closely.
- To make them without brown sugar, use coconut sugar instead. I haven’t tested maple syrup in this glaze yet.
- To save time, buy pre-trimmed Brussels sprouts.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 375 degrees F (190 degrees C) or in the air fryer for a few minutes.
Any chance these can be made without brown sugar? What could be substituted, if anything?
These caramelized Brussels sprouts were a hit on the Thanksgiving table … thanks for the great recipe!
Gotta love the caramelization process!
So crisp and delicious!