Caramelized Brussels Sprouts

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!

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 you’ve never tried Brussels sprouts with balsamic vinegar and brown sugar, you’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 – 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 – and that includes the oil and salt & pepper.

• Brussels sprouts: Look for larger sprouts that are firm and bright with tightly packed leaves. Frozen sprouts will roast okay, but won’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 isn’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 – 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.

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

FAQs

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 cut–side down: More of the sprouts’ surface area will be in direct contact with the hot metal tray for plenty of caramelization.
• Don’t overcrowd the tray: This is one of THE most important tips. Give the sprouts space for air to circulate while roasting. If they’re too close, they’ll steam and soften but not become crispy.
• For even more flavor: Save some sauce (or make extra – 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 – then enjoy.

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 don’t recommend freezing them, as they lose the crisp texture, becoming mushy once thawed. However, they’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

• Simple glazed carrots
• Air fryer pumpkin
• Candied sweet potatoes
• Creamy vegan green bean casserole
• Roasted butternut squash with caramelized onion
• Creamy mashed cauliflower
• Vegan scalloped potatoes

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

Photos by Alfonso Revilla