I love an easy vegetable side dish, and these caramelized Brussels sprouts are as easy as they are delicious! I’ve made these in the oven and the air fryer, and either way – they turn out so crispy, crunchy and caramelized around the edges.
When we met, my husband confessed that he was NOT a fan of Brussels sprouts. He had only ever eaten them boiled, and he found them totally slimy and gross. Maybe you’re not a fan of Brussels sprouts either? I get it, but promise me that if you’ve only ever eaten them boiled that you will give my caramelized Brussels sprouts a try.
Something magical happens to them when you sprinkle on a little oil and seasoning and blast them in a hot oven. The outer leaves turn crispy, the heart of the sprouts turn crunchy, and everything caramelizes beautifully. Caramelizing Brussels sprouts in high heat brings out their natural sweetness and totally transforms these veggies.
Total heaven. Even my 10-year old loves this recipe!
Caramelized Brussels Sprouts Ingredients
This recipe for caramelized Brussels sprouts has minimal ingredients. Fresh Brussel sprouts, olive oil, a few spices, and my secret ingredient – balsamic vinegar!
Balsamic vinegar is my favorite vinegar to use to kick up the flavor in salads and roasted vegetables. And the tiny amount of sugar in balsamic vinegar helps to caramelize the Brussels sprouts in this recipe.
My spice mix is also pretty minimal – a bit of salt, pepper, and garlic powder. That’s it!
Easy Caramelized Brussels Sprouts Recipe
First, we’ll need to prepare our fresh Brussels sprouts. You’ll begin by washing your sprouts and removing any brown outer leaves.
Then, you’ll want to slice off the tough bottom piece. This section is too hard to eat, so you’ll want to remove them.
So, I like to slice my Brussels sprouts into 3 slices. You could also just slice them lengthwise if you like. The little piece of outer leaves are my favorite – they crisp up and caramelize in the oven and taste AMAZING.
After you slice the sprouts, you’ll want to add to a large bowl. Then, add in the olive oil, salt, pepper, garlic powder and balsamic vinegar. The balsamic vinegar helps to add sweetness to the caramelized Brussels sprouts.
I like to use tongs to gently toss the sprouts to coat. Once, I went to a restaurant in California where they served the sprouts just like this – totally raw.
I was surprised by how delicious it was, to be honest. So if you want, you can stop right here and dig in, LOL. Otherwise, let’s take it one step further to get deliciously caramelized Brussels sprouts.
Spread out in a single layer on your baking sheet. Then, toss into a HOT oven and cook for about 10 minutes. Shake pan or use a spatula to flip and continue cooking for another 10-15 minutes or until desired level of caramelization. Just look at the color in these caramelized Brussels sprouts!
How do you get the bitterness out of Brussels sprouts?
Brussels sprouts turn bitter when you boil them, so to avoid bitter Brussels sprouts, make sure to roast or sauté them. Adding a bit of balsamic vinegar, sugar or honey helps to bring out the natural sweetness. Roasting at 400 degrees (or higher) makes the best caramelized Brussels sprouts.
How do you know if Brussels sprouts are bad?
When Brussels sprouts turn bad, their outer leaves will start to brown. You want to make sure you’re using bright green sprouts with an ivory center.
Hope you enjoy this recipe! Also, it would make a great side dish for my spiral ham with maple bourbon glaze.
Easy Caramelized Brussels Sprouts
- 1 lb (454g) Brussels sprouts, washed and trimmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp (10g) olive oil
- 1 tbsp (10g) balsamic vinegar
- Preheat oven to 425 degrees.
- Wash, trim and slice Brussels sprouts.
- In a large bowl, add sliced sprouts, spices, olive oil and balsamic vinegar.
- Toss to coat well.
- Spread out sprouts on a baking sheet in a single layer.
- Roast for 10 minutes. Shake pan or use a spatula to flip sprouts.
- Continue cooking for another 10-15 minutes or it reaches your preferred level of caramelization.
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.