Caramelized Brussels Sprouts
User Reviews
5
Caramelized Brussels Sprouts
Description
The Caramelized Brussels Sprouts are prepared by tossing trimmed and halved sprouts and thinly sliced onion in a mixture of olive oil, brown sugar, balsamic vinegar, water, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Roasting cut side down at 400°F encourages browning and crisp edges. The brown sugar on top intensifies caramelization during the 25-minute bake, resulting in sprouts that are tender inside with a lightly charred, sweet glaze outside.
This method balances savory, sweet, and tangy flavors with a hint of garlic and Italian herbs. The roasting technique produces sprouts with a crisp-tender texture and enhanced natural sweetness.
The dish pairs well as a vegetable side for roasted meats or grains. It's visually appealing with golden caramelized edges and soft interior.
For best results, use pre-prepared peeled sprouts to save time, preheat the baking sheet for better caramelization, and avoid overcrowding to prevent steaming. Placing sprouts cut-side down maximizes browning. These tips ensure a crisp exterior and tender inside.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon of water
- 2 teaspoons Dijon mustard
- 3 garlic chopped, cloves
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt sea salt
- black pepper to taste
- 1 pound Brussels sprouts trimmed and halved
- 1 onion thinly sliced, or shallot
Instructions
- 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
- Use pre-peeled or pre-prepped Brussels sprouts to reduce preparation time.
- Preheat the baking sheet before adding the sprouts to encourage immediate caramelization.
- Arrange sprouts cut-side down on the baking sheet for maximum browning.
- Do not overcrowd the pan to allow air circulation; overcrowding causes steaming instead of roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 204mg | 9% |
| Potassium | 486mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 98mg | 109% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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