My caramelized brussels sprouts bring sweet, tangy, and savory flavors together with a delicious coating made from honey, Dijon mustard, and balsamic vinegar. I roast them at a high temperature until they’re crispy on the outside and tender on the inside!
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My Favorite Caramelized Brussels Sprouts Recipe
Caramelized brussels sprouts are one of my favorite side dishes, and they are so easy to prepare in the oven.
I’ll take brussels sprouts made or served any way, but there’s something special about oven roasted brussels sprouts that always keeps me coming back for more! Roasting them at such a high temperature eliminates all the bitterness and ensures that they turn out tender and flavorful every time.
There is only person who loves brussels sprouts more than I do, and it’s my husband, Ben! He grew up eating roasted brussels sprouts all the time but had never tried them with a maple glaze until we met. Once he tried my caramelized brussels sprouts recipe, he said that this was the only way he ever wanted to eat them!
Looking to try another tasty brussels sprouts recipe? Be sure to check out my sweet and spicy air fried brussel sprouts, Ninja Foodi brussel sprouts, or my recipe for brussel sprouts with bacon.
Brussels Sprouts Recipe Ingredients
- Brussels sprouts – I use 1 pound of fresh brussels sprouts for my recipe.
- Maple syrup – Adds the perfect amount of sweetness to balance out the other savory ingredients. This ingredient is responsible for the caramelization and helps thicken the glaze to the perfect consistency.
- Extra virgin olive oil – Helps the caramelized brussels sprouts crisp up beautifully.
- Balsamic vinegar – One of the most important ingredients in my recipe! I love the tangy, unique flavor that it adds to the glaze.
- Dijon mustard – Emulsifies the glaze while also adding a subtle, earthy warmth.
- Salt & pepper – Enhance the overall flavor of the dish without being overpowering!
How to Cook Brussels Sprouts
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Rinse the brussels sprouts and remove any bruised leaves. Then, trim the bottom of the stalks and cut them in half.
STEP TWO: Preheat the oven to 425 degrees F. While the oven heats up, line a baking sheet with aluminum foil.
STEP THREE: In a small bowl, combine the maple syrup, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. This will make ½ cup of glaze.
STEP FOUR: In a large bowl, pour half of the glaze (¼ cup) over the brussels sprouts. Use a large spoon to coat them evenly.
STEP FIVE: Lay the sprouts cut-side down on the prepared baking sheet. Bake them for 20 minutes, stir, then bake them for another 10 to 15 minutes.
STEP SIX: Drizzle the caramelized brussels sprouts with the remaining glaze. Serve and enjoy!
Tips for the Best Caramelized Brussels Sprouts
- I always line my baking sheet with foil to ensure a quick and easy cleanup once the sprouts are cooked!
- Use a paper towel to pat dry the brussels sprouts after washing them. Removing any excess moisture is my best tip to ensure they have a nice crunch after roasting.
- To ensure even cooking, I try to cut the sprouts into similarly sized pieces and make sure to space them out evenly across the pan.
- Be careful not to overcook my dish. Because of the high temperature, it’s important to remove the baking tray from the oven as soon as the sprouts are done cooking so they don’t burn.
Brussels Sprouts Variations and Substitutions
- If maple syrup isn’t available, I substitute it with honey to add sweetness and thicken the glaze in the same way.
- Goat cheese adds an extra layer of flavor. This bold and tangy cheese is one of my favorite add-ons to elevate my brussels sprouts recipe.
- To give my dish a spicy twist, I mix in some cayenne pepper or red pepper flakes. My husband loves how well the heat complements the sweetness.
- Spicy brown mustard can be used instead of Dijon for additional spice and depth, if preferred!
What to Serve with Brussels Sprouts
Brussels sprouts are a popular side dish for Thanksgiving and the holiday season, but they certainly can be enjoyed any time of the year. These incredible served with hearty entrees like my crispy chicken cutlets or my easy meatloaf recipe. I also love serving them with other classic side dishes like my creamy mashed potatoes.
Caramelized Brussels Sprouts FAQs
How do I remove the bitterness from brussels sprouts?
Knowing how to cook brussels sprouts properly is the key to getting the best flavor! High temperature cooking methods like roasting will help eliminate the bitterness and release the natural sugars of the sprouts. Of course, adding seasoning and a glaze will help too, but the actual cooking method is just as important as anything that’s added to the recipe.
How should I store leftovers?
I store any leftover brussels sprouts in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days! Unfortunately, my dish doesn’t freeze super well, as the texture will start to change and turn mushy once thawed.
How do I reheat leftover caramelized brussels sprouts?
My favorite way to reheat brussels sprouts is in the oven at a low temperature. Warming them at 350 degrees F for 10 to 12 minutes helps them tenderize again without burning. For a crispier texture, the air fryer works wonderfully! Either way, it’s important to spread them in an even layer and not overcrowd the pan or basket.
More Easy Thanksgiving Side Dish Recipes
- Cranberry orange sauce
- Sweet potato casserole
- Roasted asparagus
- Sweet potato cornbread
- Thanksgiving fruit salad
- Roasted acorn squash
Easy Caramelized Brussels Sprouts
Ingredients
- 1 pound brussels sprouts
- 3 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Rinse and then trim the brussels sprouts by removing any bruised leaves, trim the bottom of the stalk, and cut them in half.
- Line a baking sheet with aluminum foil and preheat the oven to 425 degrees F.
- In a small bowl combine the maple syrup, olive oil, balsamic vinegar, Dijon mustard, salt and pepper (it makes ½ cup of glaze).
- In a large bowl, pour ¼ cup of glaze over the brussels sprouts. Use a large spoon to coat them fully.
- Lay the sprouts cut side down on the prepared baking sheet. Bake them for 30 to 35 minutes, stirring them about 20 minutes into the cooking time. Drizzle with the remaining glaze and serve.
Notes
- Line your baking sheet with foil to ensure a quick and easy cleanup once the sprouts are cooked.
- Use a paper towel to pat dry the brussels sprouts after washing them. Removing any excess moisture is my best tip to ensure they have a nice crunch after roasting.
- To ensure even cooking, try to cut the sprouts into similarly sized pieces and make sure to space them out evenly across the pan.
- Be careful not to overcook this dish, either. Because of the high temperature, it’s important to remove the baking tray from the oven as soon as the sprouts are done cooking so they don’t burn.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven at 350 degrees F for 10 to 12 minutes, or in the air fryer on a low temperature.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
