Name: Caramelized Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 pounds fresh Brussels sprouts, trimmed and halved; 2–3 tbsp olive oil or butter; Salt and pepper, to taste; 1 tbsp balsamic vinegar or maple syrup (optional, for finishing); 2 cloves garlic, minced (optional); Pinch of crushed red pepper flakes (optional); 2 tbsp toasted nuts or shaved Parmesan (optional, for garnish)

Jump to Recipe·Leave a Review

Caramelized Brussels Sprouts are a simple yet stunning side dish, where crispy, golden-brown edges meet tender centers and rich, deep flavor. The natural bitterness of the sprouts mellows as they roast or sear, and they take on a sweet, nutty, almost candy-like quality that I find totally addictive.

Why I Love This Recipe

I love how Brussels sprouts completely transform when caramelized. Gone are the bland, boiled versions of the past—these are flavorful, crispy, and just slightly sweet. They’re easy to make, require just a handful of ingredients, and they pair beautifully with everything from roast chicken to holiday mains. I make them on repeat all fall and winter. Caramelized Brussels Sprouts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh Brussels sprouts, trimmed and halved
Olive oil or butter
Salt and pepper
Balsamic vinegar or maple syrup (optional, for finishing)
Garlic, minced (optional)
Crushed red pepper flakes (optional)
Toasted nuts or Parmesan (optional, for garnish)

Directions

I start by trimming the ends off the Brussels sprouts and cutting them in half lengthwise.
I heat a large skillet over medium-high heat and add a generous amount of olive oil or butter.
I place the sprouts cut-side down in the hot skillet and let them sear, undisturbed, until golden and crispy on the bottom.
I stir them gently and cook until the outer leaves are tender and starting to crisp.
I season with salt and pepper, then add garlic, balsamic, or maple syrup at the end if I want an extra flavor boost.
I serve them hot, optionally topped with shaved Parmesan or chopped toasted nuts for a little texture.

Servings and timing

This recipe serves 4 as a side dish and takes about 25 minutes—10 minutes to prep and 15 minutes to cook.

Variations

I sometimes roast them in the oven at 425°F for 20–25 minutes instead of using the skillet.
A drizzle of honey or maple syrup gives them a sweet-savory contrast.
For a zesty finish, I squeeze fresh lemon juice or zest over the top before serving.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them in a hot skillet or air fryer to bring back the crisp texture—microwaving makes them a bit soggy, so I avoid it if possible. Caramelized Brussels Sprouts

FAQs

Why aren’t my Brussels sprouts getting crispy?

They need space to crisp up—if the pan is too crowded, they’ll steam instead of caramelize. I cook them in batches if needed and make sure the pan is hot before adding them.

Can I use frozen Brussels sprouts?

I prefer fresh for caramelizing, but if I use frozen, I thaw and dry them thoroughly before cooking to prevent sogginess.

Are caramelized Brussels sprouts bitter?

When cooked correctly, they’re not bitter at all. The caramelization brings out their sweetness and nutty flavor.

What’s the best fat to use?

I like olive oil for a light flavor or butter for extra richness. A mix of both gives great results.

Can I make these ahead of time?

I prefer them fresh, but I’ve made them a few hours ahead and reheated them in a hot oven to crisp them back up. They still taste great.

Conclusion

Caramelized Brussels Sprouts are one of my favorite sides—easy, flavorful, and surprisingly addictive. Whether I’m making a quick weeknight dinner or serving them at a holiday table, they never fail to impress. With just a few ingredients and a hot pan, I turn this humble vegetable into something truly craveable.