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!
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 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.