Brown Sugar Brussel Sprouts

Name: Brown Sugar Brussel Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound fresh Brussel sprouts; ¼ cup olive oil; ¼ cup brown sugar; 2 tablespoon Dijon mustard; ¼ cup dried cranberries; ½ teaspoon salt; ¼ cup pecans; ¼ teaspoon pepper

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5.0

162 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
291 kcal
Course
Side Dish
Cuisine
North American

Brown Sugar Brussel Sprouts

Piper Stevens

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Roasted Brussel sprouts with brown sugar, cranberries, and pecans are a delicious side dish for holiday meals or weeknight dinners.

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Ingredients

Servings

1 pound fresh Brussel sprouts
¼ cup olive oil
¼ cup brown sugar packed
2 tablespoon Dijon mustard
¼ cup dried cranberries
½ teaspoon salt
¼ cup pecans chopped
¼ teaspoon pepper

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Instructions

Preheat the oven to 400°. Line a baking sheet with parchment paper or foil.
Trim the stems of the Brussel sprouts and remove any discolored outer leaves. Slice them in half lengthwise.
In a large bowl, whisk together the olive oil, brown sugar, and Dijon mustard.
Add the Brussel sprouts and cranberries and toss to coat them evenly with the brown sugar mixture.
Spread evenly on the prepared baking sheet. Sprinkle with salt and pepper. Roast in the center of the oven 15 -20 minutes, until sprouts are tender and beginning to caramelize.
Return to a bowl and add the pecans. Toss to combine and serve.

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Notes

Use small Brussels sprouts: Smaller sprouts tend to be sweeter and more flavorful. Plus, they crisp up better. If you have the option, opt for small, tightly closed sprouts.
Watch your oven: All ovens vary slightly, so keep an eye on the Brussels sprouts as they roast to make sure they don’t burn. You may want to invest in an oven thermometer to double-check the accuracy of your oven.
Roast flat side down: For the crispiest, most caramelized texture, make sure you cook Brussels sprouts flat side down.
Don’t crowd the pan: To prevent a steamed Brussels sprouts texture, leave ample room between each one on your baking pan. If need be, use two baking pans.
Dry after washing: Thoroughly dry the Brussels sprouts after washing them. If you skip this step, they won’t crisp up as nicely.
Don’t move them around: It may be tempting to move the sprouts around and check on them, but the less you move them, the more charred they will turn out.

Nutrition Information

Show Details

Serving 1g Calories 291kcal (15%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Sodium 115mg (5%) Potassium 500mg (14%) Fiber 6g (24%) Sugar 22g (44%) Vitamin A 864IU (17%) Vitamin C 97mg (108%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 291 kcal

% Daily Value*

Serving	1g
Calories	291kcal	15%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	19g	29%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Sodium	115mg	5%
Potassium	500mg	11%
Fiber	6g	24%
Sugar	22g	44%
Vitamin A	864IU	17%
Vitamin C	97mg	108%
Calcium	69mg	7%
Iron	2mg	11%