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Caramelized Brussels sprouts are here to impress! Tangy, sweet, & crispy outside, perfectly caramelized, and tender inside – but not mushy. A perfect side for Fall/Winter and the Holidays!

completed brussels sprouts on a plate
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Easy 30-minute Sweet, Crispy Caramelized Brussels Sprouts

Get ready to give even the most ardent Brussels sprouts hater a pause. Unlike soggy, bitter, boiled sprouts, this caramelized Brussels sprouts recipe roasts sprouts with a sweet, tangy, savory sauce (made with balsamic vinegar, brown sugar/maple syrup, Dijon mustard, garlic, and shallots) to transform them into texture and flavor-bombs worthy of any fall, winter, and holiday meal.

If youโ€™ve never tried Brussels sprouts with balsamic vinegar and brown sugar, youโ€™re majorly missing out. Not only do they taste drool-worthy, but their texture is out of this world, too. After being tossed in the sauce, the sprouts are placed face-down onto a baking tray to roast until perfectly caramelized and crispy outside with tender middles โ€“ no sogginess here!

Best of all, sprouts are an impressive superfood, loaded with Vitamin C, vitamin K, fiber, and antioxidants. With just a few minutes of prep and under 30 minutes of roasting, these maple/ brown sugar Brussels sprouts are a quick and simple side you can throw together in no time.

Looking for more Brussels sprouts recipes for Thanksgiving/ Christmas? Check out our Roasted Brussels sprouts with cranberries, sweet and salty Brussels sprouts, tahini sprouts, and simple shaved Brussels sprouts salad.

The Ingredients and Substitutions

This easy caramelized Brussels sprouts recipe relies on just 10 simple, pantry-friendly ingredients โ€“ and that includes the oil and salt & pepper.

ingredients for Caramelized Brussels Sprouts measured against a white surface
  • Brussels sprouts: Look for larger sprouts that are firm and bright with tightly packed leaves. Frozen sprouts will roast okay, but wonโ€™t become as caramelized.
  • Oil: Use a neutral-tasting cooking oil. We used olive oil.
  • Salt & black pepper: Season to taste. Use soy sauce (or gluten-free tamari) instead of salt for added umami and flavor depth.
  • Sweetener: You can sweeten the Brussels sprouts with brown sugar or maple syrup (or even coconut sugar). Adjust the amount to taste.
  • Balsamic vinegar: We love the depth of flavor in balsamic vinegar, though apple cider vinegar would also work.
  • Mustard: We used Dijon mustard, though regular mustard works in a pinch.
  • Garlic: We love using fresh garlic, but garlic powder will work in a pinch.
  • Shallot: (Optional) Red onion works, too, but isnโ€™t as sweet/mild.
  • Italian seasoning: (optional) Or individual herbs, like (fresh are best) thyme or rosemary.  

At its simplest, make swoon-worthy balsamic glazed Brussel sprouts with just balsamic vinegar, sweetener, and salt & pepper. Everything else is optional but highly recommended.

Recipe Variations and Add-Ins

  • Red pepper flakes: To add some heat to this recipe for caramelized Brussels sprouts.
  • Pomegranate/dried cranberries: For a burst of color and sweet-tart flavor โ€“ it is perfect for serving as Christmas or Thanksgiving Brussels sprouts.
  • Vegan parmesan: To sprinkle over the caramelized roasted Brussels sprouts when serving for extra salty, savory flavor to balance the sweetness.
  • Citrus juice: Lemon, lime, or even orange juice to squeeze over the brown sugar Brussels sprouts when serving adds delicious brightness and depth.
  • Nuts/seeds: Garnish with toasted (add in last 8-10 minutes of baking) pecans, walnuts, pumpkin seeds, pine nuts, etc. for crunch.

How to Make Caramelized Brussels Sprouts

  • 1) First, preheat the oven to 400F/205C and line a baking sheet with parchment paper or a silicone sheet.
  • 2) Meanwhile, rinse the Brussels sprouts, removing any brown or damaged/ wilted outer leaves, trimming the tough stem, and cutting them in half. Also, thinly slice the shallot.
  • 3) Then, combine the oil and all seasoning ingredients in a large bowl. Mix well, then toss the Brussels sprouts and shallot into it and mix once more.
  • 4) Transfer the mixture to the prepared sheet pan, ensuring all the sprouts are cut-side down, and sprinkle lightly with extra brown sugar.

For even more caramelized Brussels sprouts, preheat the pan in the oven.

  • 5) Bake for 20-25 minutes, until tender inside and charred on the edges.
process shot of brussels sprouts post being baked on baking tray

For even crispier/ more browned roasted Brussels sprouts, use the broiler for a minute or two at the end.

FAQs

Can I prep the Brussels sprouts in advance?

Yes, clean, trim, and halve the sprouts and the dressing, then store them in separate airtight containers in the refrigerator up to 2 days in advance.

Can I roast Brussels sprouts whole?

Technically, yes, though the additional surface area of halved sprouts encourages the crispy golden-brown edges. Slicing them can also help release the compound that causes bitterness (along with adding brown sugar/maple syrup, which helps offset any bitterness) for super delicious, sweet, savory, crispy morsels.

Can I cook Brussels sprouts in an air fryer?

Absolutely – weโ€™ve already shared our favorite air fryer Brussels sprouts method, so feel free to check that out and swap out the seasoning used there for this one.

Pro Recipe Tips

  • To save time: Buy pre-prepared (peeled) sprouts to reduce prep time.
  • For maximum caramelization: Preheat the baking sheet while you preheat the oven. That way, the sprouts will start forming a crust as soon as they hit the pan.
  • Place them cutside down: More of the sproutsโ€™ surface area will be in direct contact with the hot metal tray for plenty of caramelization.
  • Donโ€™t overcrowd the tray: This is one of THE most important tips. Give the sprouts space for air to circulate while roasting. If theyโ€™re too close, theyโ€™ll steam and soften but not become crispy.
  • For even more flavor: Save some sauce (or make extra โ€“ optionally simplified by combining just balsamic vinegar and some maple syrup) to toss with the sprouts before serving. Leave them a minute or two to absorb โ€“ then enjoy.
completed brussels sprouts on a plate

Storage Recommendations

Allow the caramelized Brussels sprouts to cool, then store any leftovers in an airtight container in the refrigerator for up to 4 days.

We donโ€™t recommend freezing them, as they lose the crisp texture, becoming mushy once thawed. However, theyโ€™re technically freezable for up to 3 months.

To reheat the sprouts, transfer them to the oven at 375F/-190C until warm or the air fryer for a few minutes. You could also pan-fry them in a skillet with a small amount of oil/ cooking spray.

More Vegetable Side Dishes

You might also enjoy browsing through this list of 45 vegan Thanksgiving recipes.

Photos byย Alfonso Revilla

completed brussels sprouts on a plate

Caramelized Brussels Sprouts

5 from 20 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Caramelized Brussels sprouts are here to impress! Tangy, sweet, & crispy outside, perfectly caramelized, and tender inside – but not mushy. A perfect side for Fall/Winter and the Holidays!

Ingredients 

  • 2 tablespoons of olive oil
  • 1 tablespoon of brown sugar
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of water
  • 2 teaspoons of dijon mustard
  • 3 garlic cloves, chopped
  • ยฝ teaspoon of Italian seasoning
  • ยผ teaspoon sea salt
  • Black pepper to taste
  • 1 pound of brussels sprouts, trimmed and halved
  • 1 shallot, thinly sliced

Instructions 

  • In a large bowl, combine the oil, sugar, balsamic vinegar, water, mustard, garlic, Italian seasoning, salt, and pepper. Mix well, add the brussels sprouts and shallot, and mix again. Set aside.
  • Preheat the oven to 400 degrees F. and line a large baking sheet with a silicon mat or parchment paper.
  • Pour the brussels sprout mixture into the sheet pan and flip all of the sprouts so they are facing cut side down. Sprinkle some more brown sugar on top of the brussels sprouts and bake for 25 minutes until soft and lightly charred.

Notes

  • To save time: Buy pre-prepared (peeled) sprouts to reduce prep time.
  • For maximum caramelization: Preheat the baking sheet while you preheat the oven. That way, the sprouts will start forming a crust as soon as they hit the pan.
  • Place them cutside down: More of the sproutsโ€™ surface area will be in direct contact with the hot metal tray for plenty of caramelization.
  • Donโ€™t overcrowd the tray: This is one of THE most important tips. Give the sprouts space for air to circulate while roasting. If theyโ€™re too close, theyโ€™ll steam and soften but not become crispy.

Nutrition

Calories: 543kcalCarbohydrates: 64gProtein: 17gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 818mgPotassium: 1947mgFiber: 19gSugar: 26gVitamin A: 3447IUVitamin C: 390mgCalcium: 254mgIron: 8mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Side Dish
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 20 votes (18 ratings without comment)

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