Brussels sprouts used to be one of those veggies I didn’t really love as a kid but this caramelised version totally changed my mind! With just 5 simple ingredients, these little green veggies turn sweet, crispy, and oh-so-tasty. I love making this recipe around the holidays, but honestly, it’s so good that I’ll even make it on a regular weeknight!
If you have some leftover cooked sprouts, no worries you can skip right to step 3 and still enjoy this awesome dish. It’s sweet from the maple syrup, crunchy from the pecans, and tart from the cranberries. And guess what? It’s even gut-friendly!
Method
Prep the Sprouts
Start by getting your Brussels sprouts ready. Look through them and remove any outer leaves that are damaged, brown, or wilted. These leaves can taste bitter or make the dish look messy. Once the sprouts are cleaned up, slice each one in half from top to bottom. This helps them roast faster and allows the flat side to get nicely browned and crispy in the oven.
Start Roasting
Next, place the halved Brussels sprouts into a baking tin or roasting tray. Drizzle them with about 2 tablespoons of oil olive oil or avocado oil both work great. Sprinkle a little salt over them to bring out the flavor. Then give everything a good mix so each sprout gets coated with the oil and salt. Spread them out in a single layer, making sure they aren’t too crowded. This helps them roast evenly instead of steaming. Now, bake them in the oven at 220°C (or 428°F) for 10 minutes. The sprouts should start to soften and get slightly golden on the edges.
Make it Sweet & Nutty
Once the first roast is done, take the tray out of the oven. Carefully drizzle 2 tablespoons of maple syrup over the sprouts. Then sprinkle in the pecans. Use a spoon to gently mix everything so the sprouts are coated with the sweet syrup and the pecans are evenly spread out. Return the tray to the oven and roast for another 5 minutes. This second roast helps the maple syrup caramelise, which means it turns into a golden, sticky glaze that tastes amazing. The pecans will also get toasty and crunchy yum!
Finish with a Fruity Touch
After the second roast, take the tray out one last time. Sprinkle the chopped dried cranberries over the top while the sprouts are still warm. The heat helps soften the cranberries just a little, which makes them even more delicious. Use a spoon to mix everything gently, then serve right away for the best flavor and texture.
Necessary Tools
- Sharp knife
- Cutting board
- Mixing spoon
- Oven
- Baking tray or roasting tin
- Measuring spoons
Caramelised Brussels Sprouts: A Sweet and Savory Holiday Side! 🥦
Cuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes25
minutesIngredients
500g Brussels sprouts
60g pecans
2 tbsp oil
2 tbsp maple syrup
Salt to taste
40g dried cranberries, chopped
Directions
- Prep the sprouts – First, peel off any damaged or brown leaves from your Brussels sprouts. Then slice each sprout in half.
- Start roasting – Place the halved Brussels sprouts in a baking tin. Add oil and a little salt, then mix well to coat. Bake in the oven at 220°C (428°F) for 10 minutes.
- Make it sweet & nutty – Take the tray out and stir in the maple syrup and pecans. Pop it back in the oven for another 5 minutes.
- Finish with a fruity touch – Once out of the oven, sprinkle the chopped dried cranberries on top. Give it a quick stir, and you’re done!
Notes
- Don’t overcrowd the pan this helps the sprouts roast instead of steam.
- Make sure to add the maple syrup after the first roast, or it may burn.
- Chop the cranberries into small pieces so you get a bit in every bite.
- Stir gently when adding pecans to avoid breaking the sprouts.
Serving Suggestions
These caramelised Brussels sprouts go perfectly with roasted chicken, turkey, or even a cozy bowl of mashed potatoes. They also make a colorful and tasty side for holiday dinners like Thanksgiving or Christmas.
Want to make it a full meal? Add some cooked quinoa or a fried egg on top for a hearty lunch!
Fun Fact
Did you know Brussels sprouts are part of the same veggie family as broccoli and cabbage? They grow on tall stalks and look like mini cabbages super cute and super good for your belly!
Conclusion
This caramelised Brussels sprouts recipe is sweet, crunchy, and seriously satisfying. It turns a veggie that many people avoid into something they’ll want second helpings of! Whether you’re prepping for a holiday feast or just jazzing up a weeknight dinner, this dish brings a fun twist with just a few ingredients. Give it a try you might even convert a sprout hater into a sprout lover!
