Caramelized brussels sprouts, they're the golden, sticky, sweet, slightly spicy and tangy bites that you won't be able to resist! Like candy for your taste buds and they're here to elevate your side dish game. We're roasting to a golden, caramelized perfection, and finishing with a little sweet and tangy glaze for that extra flavor burst.
These sprouts are like flavor sponges, soaking up all that fresh goodness. If you thought brussels sprouts were 'meh' before, these caramelized brussels sprouts are about to change your mind. They're perfect for your holiday table and weeknight dinners alike - gluten-free, dairy-free, paleo-friendly, crispy roasted perfection!
These caramelized sprouts will work well as a vegetable side dish with roasted root vegetables, roasted broccolini and roasted carrots and chickpeas. Also a perfect side for roasted turkey breast, baked salmon romesco and a simple teriyaki chicken recipe.
Why You'll Love This Recipe
Crispy on the outside, tender on the inside, and bursting with sweet and nutty flavors. What's not to love?
- Easy gluten free vegetable side dish: with just a handful of simple ingredients and minimal prep work, this recipe is easy to whip up.
- Versatile: serve this perfect side dish with a regular weeknight dinner or part of your holiday dinner.
- Great leftovers: any leftovers you don't immediately devour can be gently reheated in the oven the next day.
- No meat: we're keeping it meat-free in this recipe, so no bacon or pancetta here. But don't worry, you won't miss them one bit!
- Caramelized goodness: the trick to achieve that perfect, crispy texture is roasting them in the oven. They're so good that you just might find yourself eating them straight off the baking sheet, just like they're candy!
- Brussels sprouts: sheet pan roasting is the best way to caramelize brussels sprouts for irresistible flavor and texture in this recipe.
- Honey: a drizzle of honey adds an enticing caramelized flavor.
- Sherry vinegar: adds a harmonious blend of sweet and tangy flavors.
- Dijon mustard: adds a zesty kick and helps thicken the glaze.
- Red pepper flakes (optional): for a hint of heat and extra depth.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Vinegar: sherry vinegar can be substituted for apple cider vinegar, fresh lime or lemon juice or a splash of balsamic vinegar.
- Mustard: dijon mustard can be swapped with wholegrain mustard.
- Honey and sherry vinegar: can be swapped with a maple syrup mixture and a splash of balsamic vinegar.
- Stovetop version: if you prefer, you can make sautéed brussels sprouts in a large skillet over medium-high heat for about 10-15 minutes, flipping half way.
- Maple orange glaze: next time swap the honey for a drizzle of maple syrup, juice and zest of one orange and a diced shallot for a new delicious recipe to try.
- Nutty topping: top your best brussels sprouts with tasty chopped nuts for added crunch.
- Green beans: add some green beans to the mix for a colorful and delicious side dish.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Glazed Caramelized Brussels Sprouts
- Preheat oven to 450°F and add rimmed baking sheet to lower third of oven to preheat.
- Toss sprouts with olive oil, salt and pepper and transfer to hot baking sheet, cut side down. Roast 20-25 minutes.
- Meanwhile, whisk together honey, sherry vinegar, dijon mustard, and crushed red pepper flakes if using.
- When golden, tender and slightly crispy, remove brussels sprouts from oven and transfer to serving dish.
- Drizzle with honey glaze and gently toss. Top with chives, a squeeze of lemon juice and zest.
Crispy perfection: Heat your sheet pan to 450°F, turning it into a sizzling sauté surface for your brussels sprouts, ensuring they reach their ideal crunch without overcooking.
- The key to success is placing the brussels sprouts in an even layer, cut side down on the hot baking sheet for optimal caramelization.
- When selecting fresh sweet tender brussels sprouts, look for small to medium-sized ones. Slice off the bottoms and then cut lengthwise for even cooking.
- The outer leaves can have a bitter flavor so remove them.
- Want extra nutty flavor? Cut the sprouts into smaller pieces. It intensifies the caramelization. But keep an eye on them, they may cook faster.
- Brussels sprouts pair wonderfully with roasted potatoes.
Absolutely! They're great the next day. Store them in an airtight container in the fridge. Reheat gently in the oven the next day. You can also prep fresh brussels sprouts up to 1-2 days ahead and store them in a ziplock bag or airtight container in the fridge until you're ready to use them.
Fresh sprouts work best, but in a pinch, you can use frozen. Just thaw and pat them dry with paper towels before roasting.
If your brussels sprouts aren't crispy, it's likely because the pan was overcrowded. Ensure they have space to breathe, and roast them at 450°F for that perfect crispiness.
Leftovers? Lucky you! Store your caramelized brussels sprouts in an airtight container in the fridge for 2-3 days. They'll make a delicious addition to your next meal. You can reheat them in the oven or microwave until hot. Enjoy leftovers in salads, on pizza, or mixed with pasta, adding that sweet and tangy flavor to any meal.
More easy side dish recipes to try
Easy main dish recipes to pair
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Caramelized Brussels Sprouts with Honey Glaze
- 1 large rimmed baking sheet
Caramelized brussels sprouts:
- 1 ½ pounds (680 grams) fresh brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons honey, (I use raw honey)
- 2 tablespoons sherry vinegar, or apple cider vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon crushed red pepper flakes, optional
- 1 tablespoon fresh chives, finely chopped
- 2 teaspoons fresh lemon juice and zest
- Add large rimmed baking sheet to rack in bottom third of oven, and preheat oven to 450°F.
- In a large bowl, toss the sprouts with olive oil, sea salt and pepper.
- Carefully remove baking sheet from oven. With tongs, transfer seasoned sprouts to hot baking sheet and spread out in a single layer cut side down.
- Roast on bottom rack for 20-25 minutes, until tender, golden and caramelized.
- Meanwhile, in a small dish mix honey, sherry vinegar, dijon mustard and crushed red pepper flakes if using.
- Remove brussels sprouts from oven and transfer to serving dish. Drizzle with honey glaze dressing before tossing gently. Top with chopped chives, lemon juice and zest.
- Place brussels sprouts on a even layer cut side down on hot baking sheet for optimal caramelization.
- Small-medium sized brussels sprouts are sweeter and more tender.
- Store in an airtight container for 1-2 days. Gently reheat in oven or microwave until hot.