• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Latest Recipes
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Where Is My Spoon > Recipes > Side Dishes

    The Best Caramelized Brussels Sprouts

    Published by: Adina November 30, 2022 Leave a comment

    Sharing is caring!

    44 shares
    • Share
    • Yummly
    • Reddit
    • Twitter
    pinterest image of brussels sprouts with caramel.

    These caramelized Brussels sprouts are a revelation! Sweet and crispy on the outside, tender on the inside, almost candy-like, and incredibly delicious. This an easy recipe perfect for the holiday season!

    Jump to Recipe
    many caramelized sprouts sprinkled with red peppercorns,

    You will not be able to stop eating these caramelized Brussels sprouts. If, by any chance, you will have leftovers after the meal, you will probably keep snacking on them until they are all gone. They are that good! Probably the best Brussels sprout recipe I’ve ever made.

    Another great thing about this recipe is that it will only need three simple ingredients. The cooking process is super-fast as well, but you also have to consider the time you need to clean the sprouts.

    And if you like these baby cabbages as much as we do, check out the Roasted Potatoes and Brussels Sprouts, Brussels Sprouts with Bacon - German-Style, and Cheesy Bacon Brussels Sprouts.

    Table of contents

    • Recipe ingredients
    • How to trim Brussels sprouts?
    • How to caramelize Brussels sprouts?
    • Possible toppings
    • Expert Tips
    • Recipe FAQ
    • How to serve?
    • More delicious side dish recipes

    Recipe ingredients

    bowl with raw brussels sprouts, butter, sugar, salt and pepper.
    • Brussels sprouts: About 1 ½ lb/ 700 g weighed before cleaning. After I removed the wilted outer leaves, I was left with about 1.1 lb/ 500 g.
    • Butter: Salted or unsalted; adjust the salt you need accordingly.
    • Granulated sugar for caramelizing the Brussels sprouts.
    • Some fine sea salt or Kosher salt and ground black pepper. Both to taste.

    How to trim Brussels sprouts?

    • Cut off the tough stem using a small knife.
    • Remove the outer yellow, wilted, or loose leaves.
    • Cut in half.
    • Cutting them in half gives you more area that can caramelize nicely, but if some of them are much smaller than the rest, leave them whole, or they will cook sooner than the rest and become too soft.
    • Place the sprouts in a colander and rinse them well.

    How to caramelize Brussels sprouts?

    • Par-boil sprouts: Set a large pot of water on the stovetop. Clean the veggies while the water comes to a boil. Add salt and vegetables to the boiling water. Cook for about 5 minutes, you should be able to stick a fork into them, but they should not be mushy.
      • Remember that they will cook for a little longer in the pan.
    • Melt the butter in a large skillet or frying pan on medium heat (1).
    • Add the sugar and let it melt.
    • At first, the sugar-butter mixture will be yellowish and foamy, and it will seem that the two ingredients will separate. Stir gently to help them come together. The mixture will soon start changing color (2).
    collage of two pictures of making caramel with butter in a pan.
    • Once it starts getting just a bit darker, add the sprouts (3).
    • Turn them well in the hot skillet to coat them with the sugar mixture, and continue turning them in the pan (with a wooden spoon) until the sugar is caramelized and the vegetables are coated with the caramel mixture. This step will take about 3-4 minutes (4).
    • Season the sauteed Brussels sprouts with a little salt and pepper to taste. Serve immediately.
    collage of two pictures of caramelizing sprouts in a pan.

    Possible toppings

    • Cooked and crumbled bacon
    • Toasted pine nuts, sesame seeds, chopped and toasted almonds, pecans, or walnuts
    • Freshly grated Parmesan
    • Red chili flakes and a squeeze of fresh lime or lemon juice

    Expert Tips

    Keep an eye on the butter and sugar mixture; it should caramelize and get darker, but it should not burn, or it will turn bitter. The perfect caramel has a deep amber color.

    Don’t worry if some of the vegetable’s outer leaves are getting too dark; that’s great! They will be particularly crispy and caramelized.

    Choose good vegetables. They should be vivid green, tight and compact. Yellowish, light, papery leaves signify that they are past their prime.

    black plate with golden pan fried brussels sprouts.

    Recipe FAQ

    Why aren’t my sprouts crispy?

    It would be best if you used a large pan. If the sprouts get crowded in a smaller pan, they will rather steam than crisp up. I use a 12-inch/ 30 cm pan that allows the sprouts to lie in a single layer at all times.

    How to store and reheat?

    Refrigerate in an airtight container for 2-3 days.
    Reheat in the pan, often stirring, or in the oven at 350°F/ 180°C until hot.
    I love to eat the caramelized Brussels sprouts cold, just as they are; they are a true delight.

    How to serve?

    The perfect side dish for the holiday table. Try them with Spicy Pork Roast, Red Wine Turkey, Baked Lamb Chops, Balsamic Beef, Roast Chicken for Christmas, and so on.

    They are also great for any weeknight dinner when included in other dishes. For instance, add them to any of these grain salads: Couscous Salad (with Chickpeas), Roasted Buckwheat Salad, or Vegan Bulgur Salad with Chickpeas.

    Make rice bowls with brown rice, caramelized Brussels sprouts, feta, cooked chicken, roasted tofu, and a sauce, for instance, tahini sauce.

    overhead view of a plate with golden brussels sprouts and a spoon on a dark background.

    More delicious side dish recipes

    • Creamy Cheesy Leeks
    • Creamy Carrot and Swede Mash
    • How to Cook Sweetheart Cabbage
    • Bavarian Sauerkraut
    • Buttered Vegetables
    • Creamed Celeriac (Celery Root Puree)

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    close up golden caramel sprouts with red peppercorns.

    The Best Caramelized Brussels Sprouts

    These caramelized Brussels sprouts are a revelation! Sweet and crispy on the outside, tender on the inside, almost candy-like, and incredibly delicious.
    4.67 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 4
    Calories: 179kcal
    Author: Adina

    Equipment

    • Large pan 12 inches/ 30 cm
    • Large pot
    Prevent your screen from going dark

    Ingredients 

    • 1 ½ lb Brussels sprouts uncleaned weight, Note 1
    • 3 tablespoons butter Note 2
    • 2 ½ tablespoons granulated sugar
    • fine sea salt or Kosher, to taste
    • black pepper to taste

    Instructions

    • Boil water: Bring a large pot of water to a boil. Use the time to clean the Brussels sprouts.
    • Trim Brussels sprouts: Cut off the tough stem with a small knife. Remove the wilted outer leaves. Cut the sprouts in half, but leave the tiny ones whole. Rinse them well in a colander.
    • Par-boil sprouts: Add salt and the sprouts to the boiling water. Cook them for about 5 minutes, you should be able to stick a fork into them, but they should not be mushy (they will still have to cook for a few minutes in the pan). Drain in the colander.
    • Make the caramel: Melt the butter in a large pan. Add the sugar and let it melt. At first, the sugar-butter mixture will be yellowish and foamy, and it will seem that the two ingredients will separate. Stir gently to help them come together. The mixture will soon start changing color.
    • Caramelize Brussels sprouts: Once the sugar mixture starts getting darker, add the sprouts. Turn them well in the pan to coat them, and continue turning them in the pan (with a wooden spoon) until the sugar is caramelized and the Brussels sprouts are covered with the caramel mixture. This step will take about 3-4 minutes (Note 3).

    Notes

    1. You will have about 1 lb/ 450 g left after cleaning the sprouts
    2. Salted or unsalted butter, adjust the salt you need accordingly.
    3. Keep an eye on the sugar mixture, it should have a nice amber color, but it should not get too dark, or it will turn bitter.

    Nutrition

    Calories: 179kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 111mg | Potassium: 664mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1549IU | Vitamin C: 145mg | Calcium: 74mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More FAST & EASY SIDE DISH RECIPES

    • overhead view of creamy compound garlic herb butter in a jar.
      The Best Garlic Herb Butter Recipe
    • fried potatoes and onions in a skillet.
      Fried Potatoes and Onions
    • roasted zucchini wedges sprinkled with parmesan and spices.
      How to Cook Zucchini – 33 Easy Recipes for Zucchini
    • a bowl of air fryer frozen potato wedges on a black cloth.
      Frozen Potato Wedges in the Air Fryer

    Sharing is caring!

    44 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Follow me!

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Green tomatoes

    • many slices of charred grilled green tomatoes with basil on a plate.
      Green Tomatoes on the Grill
    • vintage bowl full with green tomato soup topped with croutons and basil.
      Easy Green Tomato Soup
    • green tomato sauce with pasta in a white bowl
      Green Tomato Sauce
    • green tomato bread slices on a platter with small tomatoes beside it.
      Quick Green Tomato Bread

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.