Brown Sugar Brussel Sprouts
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
291 kcal
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Course
Side Dish
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Cuisine
North American
Brown Sugar Brussel Sprouts
Description
This recipe starts with fresh halved Brussels sprouts that are tossed in a mixture of olive oil, brown sugar, and Dijon mustard. The addition of dried cranberries adds bursts of sweetness, while salt and black pepper season the dish. Roasting at 400°F caramelizes the sprouts, enhancing their natural sweetness and creating a tender yet slightly crisp texture.
After roasting, chopped pecans are folded in to provide crunchy contrast and additional depth of flavor. Preparing the sprouts with the cut side down maximizes caramelization on the flat surface. Proper spacing on the baking sheet avoids steaming and promotes roasting for better texture.
Serve these sprouts warm as a side dish accompanying roasts or other hearty meals. The blend of sweet and savory components makes them suitable for holiday dinners or everyday menus seeking a flavorful vegetable option.
Choosing small, firm Brussels sprouts improves sweetness and crisping capacity. Drying the sprouts thoroughly before roasting helps achieve better caramelization. It’s best not to move or stir the sprouts during roasting to allow the edges to brown properly. Monitoring oven temperature ensures they don’t burn.
Ingredients
- 1 pound Brussels sprouts fresh
- 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 black pepper
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.
Notes
- Small Brussels sprouts are preferable for sweeter flavor and better roasting results.
- Completely dry sprouts after washing to promote caramelization and crispness.
- Arrange sprouts cut side down and spaced apart to avoid steaming and enhance browning.
- Avoid stirring during roasting to allow crisp, caramelized edges to develop.
- Watch oven temperature carefully; ovens vary and can affect roasting time and doneness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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