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Sweet and Salty Brussels Sprouts will be your ultimate vegetable holiday side dish. It is smothered in a sweet and vegan buttery glaze, then pan-roasted until all the nutty and smoky flavor intensifies. A sprinkling of salt rounds the dish up perfectly, making it truly hard to resist. It is so unbelievably delicious that you need to remind yourself to make room for the rest of your dinner! Best of all this 4-ingredient side dish comes together in less than 20 minutes!
I can only take credit for the photo of this amazing recipe, but my darling friend Zuri created this tasty dish for me twice now and it is so good!! It’s the perfect amount of sweet and salty, tender and crunchy in every bite.
Why we love Sweet and Salty Brussels Sprouts!
In our humble opinion, these miniature cabbages are highly underappreciated. Sprout naysayers, step aside! Sautéed, pan-fried, or roasted sprouts bring out the natural sweetness of these miniature vegetables. They’re delicious on their own, but they’re also better when combined with other ingredients or seasonings. There are just so many delicious dishes that you can make out of them, like my Brussels Sprout Curry and ‘Cheesy’ Roasted Tahini Brussels Sprouts. And this recipe is yet another reason to love these cute cabbages!
- The great thing about Brussels sprouts is that their mild natural flavors go so well with myriad ingredients. Adding just vegan butter, sugar, and salt transforms this humble veggie into a flavorful side dish that is perfect for any occasion.
- It is a one pan-dish that is done with just a few simple steps. Easy to make and easier to clean up!
- It is also healthy! Brussels sprouts are regarded as a superfood. They’re low in calories but high in vitamin C, fiber, and even protein, so they’re great for your health.
- You’d hardly have to spend anything to make this dish, especially if you have them growing in your backyard!
Ingredients Used
These sweet and savory Brussels Sprouts require only a few simple ingredients that are likely available in your pantry. Exact measurements are available in our printable recipe below.
- Brussels sprouts – Nothing compares to the taste of fresh sprouts. However, if you prefer the convenience of frozen ingredients to save time in the kitchen, go ahead and do so. The sprouts can be thawed before being sliced in half.
- Vegan butter – gives the dish a richer taste.
- Brown sugar – provides that sweet, caramelized flavor to the roasted sprouts.
- Salt – A dash of this balances the sweetness from the sugar.
Making Sweet and Salty Brussels Sprouts
Let’s prepare the Brussels Sprouts first:
- Rinse the sprouts and towel dry.
- Slice the stem off.
- Remove any dry, yellow, and wilted leaves.
- To cut them in half, place the trimmed sprout length-wise and slice. This is the classic cut for roasting or sautéing.
Let’s Start!
- On a large pan under medium heat, combine vegan butter and brown sugar. Stir continuously as the vegan butter melts.
- Arrange the Brussels sprouts sliced side down in the pan and cook until they are light brown. Season lightly with salt.
- Flip on the other side and do the same. Serve it hot.
Helpful Tips for you!
- Choose Brussels sprouts of the same sizes as much as possible for even cooking.
- Don’t overcrowd the pan. When browning the sprouts, it’s crucial to keep the heat at a constant temperature. If you add too many sprouts in the pan, the heat will be reduced, making the dish watery rather than perfectly scorched. To get that crisp exterior, each piece should touch the pan.
- Be patient. Avoid moving them around too much. If you like a wonderful charred look, then let them cook undisturbed for a few minutes. Take a quick peek with one or two if they have browned enough then flip the rest over.
- If you prefer it with a touch of spiciness, you can sprinkle chili powder or red chili flakes too!
Frequently Asked Questions for Sweet and Salty Brussels Sprouts
- Why are my Brussels sprouts soggy? It is possible that you were not able to dry your sprouts properly after washing them, which can lead to them creating steam as they cook. It is also possible that your pan is overcrowded. If you only have a small pan, cook in batches instead.
- Why are my brussels sprouts chewy? Too little vegan butter is probably used. You have to use enough to coat all the pieces generously to achieve that perfect caramelized texture.
- Is it possible to prepare Brussels sprouts ahead of time? Making them in advance would save a lot of time in the kitchen. It’s best to make it one or two days before the date and keep it stored in an airtight container in the fridge.
- Can I roast them in the oven instead? Sure, cook them at 375 degrees F for about 30 minutes.
Storing Tips
- In the fridge – leftover Brussels sprouts can be kept in the fridge for 4 to 5 days before it goes bad. Store carefully in airtight containers or sealable plastic bags.
- In the freezer – place the sweet and salty Brussels sprouts in resealable freezer bags or containers and freeze for up to 10-12 months.
- Additional storage tip! Uncooked Brussels sprouts can be stored in the fridge vegetable crisper in a paper or plastic bag. This can last up to a week. However, if you keep them on the stem, they will stay fresher for longer.
More Brussels Sprouts Recipes
Try out these other Brussels sprout recipes for the most delicious vegan sides that everyone will enjoy!
- Brussels Sprouts Slaw with Lemon-Poppy Seed Dressing – Another way to serve Brussels is to shred it to make the perfect holiday side! This is a fantastic alternative or combination for Thanksgiving and Christmas main dishes.
- Spicy Mint Brussels Sprouts – this awesome dish is packed with unique flavors, fiber and antioxidants! A total dream team!
- Roasted Brussel Sprouts with Cranberries – If you’ve been looking for the perfect holiday side dish, this is another great option! Super easy to make and so delicious!
Photos by Alfonso Revilla
Sweet and Salty Brussels Sprouts
Equipment
Ingredients
- 1 pound of brussels sprouts halved and stems removed
- 2 Tablespoons vegan butter
- 2 Tablespoons brown sugar
- salt, to taste
Instructions
- In a large pan over medium heat, add vegan butter, brown sugar and mix together as vegan butter melts.
- Add brussels sprouts face down until they turn light brown (6 or 7 minutes). Sprinkle salt lightly on the backside.
- After brussels sprouts are a golden brown, flip and do the same to the other side.
Notes
- In the fridge – leftover Brussels sprouts can be kept in the fridge for 4 to 5 days before it goes bad. Store carefully in airtight containers or sealable plastic bags.
- In the freezer – place the sweet and salty Brussels sprouts in resealable freezer bags or containers and freeze for up to 10-12 months.
- Additional storage tip! Uncooked Brussels sprouts can be stored in the fridge vegetable crisper in a paper or plastic bag. This can last up to a week. However, if you keep them on the stem, they will stay fresher for longer.
Nutrition
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.
