Unlike a certain former president, my family can’t get enough of roasted Brussels sprouts. We love them every way imaginable, steamed, and even raw. We call them “little cabbages,” so they make frequent appearances on our menu.
Facts About Brussels Sprouts
Yes, the correct name is Brussels sprouts—even when referring to just one! They’re named after Belgium’s capital, which makes it easier to remember. Technically a type of cabbage, Brussels sprouts grow as edible buds along a tall stalk. They thrive in colder months, peaking between September and March, with most of the U.S. supply coming from California.
Packed with vitamin K, Brussels sprouts are great for bone health but can interfere with blood thinners like warfarin—so those on anticoagulants should eat them in moderation.
Here’s a fun tidbit: It’s rumored that E.C. Segar, the creator of Popeye, originally planned for Brussels sprouts—not spinach—to be Popeye’s secret source of strength. The idea was that he could “pop” them in his mouth like candy for an instant power boost. However, the spinach industry strongly encouraged a last-minute change. Hmm…
How to Make Caramelized Sprouts
Our favorite way to enjoy them? Caramelized to crispy, tender perfection.
Caramelization happens when sugar is heated to high temperatures, breaking down into rich, golden-brown compounds with sweet, nutty, and buttery flavors. This typically occurs between 320°F and 360°F, initiating the Maillard reaction that deepens flavor complexity. We prefer brown sugar for its extra depth.
Caramelizing brussels sprouts is easy. Toss them with honey, balsamic vinegar, olive oil, brown sugar, salt, and pepper. Roast for 30 minutes, and voilà—irresistibly delicious Brussels sprouts. Print
Roasted Brussels Sprouts
Fresh sweet sprouts roasted to perfection!
- Yield: 3-4 1x
Ingredients
- 1 lb brussels sprouts – trimmed and halved
- 2 TBL olive oil
- 1 TBL + 1 tsp balsamic vinegar
- 1 TBL light brown sugar – packed
- 1 tsp dijon mustard
- 1/2 tsp sriracha sauce – to taste
- 1 TBL honey
- 1/2 tsp sea salt
- 1/4 tsp black pepper – finely ground
- 2 TBL parm cheese – finely grated – optional
Instructions
- Preheat the oven to 425°, line a baking sheet with aluminum foil and spray with pam
- Whisk together the oil, vinegar, brown sugar, mustard, hot sauce and honey in a large bowl, add the cut sprouts. Fold gently with a spatula to completely cover them with the sauce
- Arrange the sprouts cut-side down and season with the salt and pepper. Roast until they begin to turn golden – about 20 minutes. Remove, stir and return to the oven to bake 10 minutes more, the loose leaves are crispy and the brussels are caramelized
- Optional: sprinkle the sprouts with shredded parmesan cheese
- Serve hot family style in a small cast iron skillet or bowl