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Easy Brown Sugar Brussels Sprouts Recipe

Modified: · Published · by · 6 Comments · This post may contain affiliate links. Read our privacy policy.

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These oven-roasted brown sugar Brussels sprouts are an easy sheet pan side dish, great for easy weeknight meals or your holiday dinner table. If you're looking for a vegetable dish with great flavor, minimal hands-on time, and a short ingredients list, these roasted Brussels sprouts are perfect. This dish takes under 30 minutes to prepare and is both vegetarian and vegan. 

Caramelized Brussels sprouts in a bowl.
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How to prepare fresh brussels sprouts for roasting

Fresh Brussels sprouts require a small amount of preparation for roasting.

To prepare the fresh sprouts:

  1. Slice the ends off.
  2. Peel off the loose outer leaves.
  3. Set them aside to add in the last 5 minutes.
  4. Cut the large sprouts in half. Leave the small ones whole.

Cutting only the large sprouts in half and adding the papery leaves in the last 5 minutes will help with even cooking.

Ingredients

See the recipe card for exact amounts.

Brussels sprouts ingredients on a white marble counter.
  • fresh brussels sprouts: these take only a few minutes to prep but cutting them in half will deliver deliciously caramelized brussel sprouts
  • olive oil: this adds flavor and helps the outside brown nicely in the oven.
  • brown sugar: adds sweetness and helps the Brussels caramelize.
  • balsamic vinegar: adds tangy flavor and helps balance the brown sugar
  • Dijon mustard: I like to use a horseradish Dijon for bit of a bite.
  • dried thyme: this adds a warm savory flavor.

Substitutions

  • brown sugar: try maple syrup instead.
  • oil: use vegetable oil instead if you prefer.
Caramelized Brussels sprouts in a bowl.

Instructions

Prep Tips

  • Preheat the oven to 425°F.
  • Line a baking sheet with parchment paper.

This recipe is a really quick one. It takes only 5 minutes to prep the sprouts and then 20 minutes to bake them. Enjoy!

The end of a Brussels sprout is trimmed off with a knife.
  1. Trim the ends off of the brussels sprouts.
A Brussels sprout is cut in half with a knife.
  1. Slice the brussels in half.
A bowl of halved Brussels sprouts.
  1. Peel the outer layers off. Set the outer layers aside for later.
A bowl of outer leaves of Brussels sprouts.
  1. Set the halved sprouts in a bowl.
Brussels sprouts are mixed in a bowl with sauce.
  1. Toss with olive oil and season with salt and pepper.
Halved Brussels sprouts lay flat on a baking sheet.
  1. Place the brussels sprouts with the flat sides down on the baking sheet. Bake for 15-20 minutes, until browned.
A sauce is mixed with a pink spatula.
  1. Make the sauce.
Brussels sprouts leaves are added to a sheet pan of halved Brussels sprouts.
  1. Add the outer leaves to the tray.
Halved Brussels sprouts and their leaves sit on a baking tray covered in sauce.
  1. Add the sauce and mix well.
Baking Brussels sprouts lay on a baking sheet.
  1. Bake for another 5 minutes and then serve.
Caramelized Brussels sprouts in a bowl.

Tips for roasting brussels sprouts

  • fresh sprouts: fresh brussels sprouts are the best for roasting. Frozen brussels can turn out too soft when roasting.
  • half the sprouts: halving the sprouts helps in two ways when roasting them. First, it'll make them the same size as the smaller whole sprouts and will help with even cooking. Second, the flat side will maintain contact with the hot pan while cooking and will caramelize, adding depth of flavor.
  • leave small sprouts whole: for even baking don't halve the smallest of the sprouts. They'll be about the same size as the halved large sprouts and will cook in about the same time.
  • separate the outer leaves: adding the leaves in the last 5 minutes of cooking ensures there is no food waste and helps make sure the delicate leaves don't burn or overcook.
  • double it: this recipe is very easy to double for dinner parties with more guests. Use two baking sheets, double the ingredients, and keep the cook time the same.

What to serve with brown sugar brussels sprouts

Brussels sprouts are great served at any dinner table. I love having them at holiday meals with a bunch of other vegetables, mashed potatoes, some gravy, and some homemade buns, or angel biscuits. Try my roasted broccoli and carrots, sheet pan potatoes, roasted green beans, or my sesame roasted broccoli.

To serve these roasted vegetables with a main dish, try them on the side of my spicy mac and cheese, cream sun-dried tomato bucatini, or with a crispy chicken burger and Instant Pot brown rice.

Try my spicy version of sprouts in my Sriracha honey Brussels sprouts.

Storage

Store leftover sprouts in the fridge in an airtight container for 3-5 days. Reheat leftovers in a hot oven (400°F/200°C) until hot. Alternatively, microwave leftover sprouts for a minute or two, or until hot.

Caramelized Brussels sprouts in a bowl.

FAQs

Can I freeze brown sugar Brussels sprouts?

I don't recommend freezing the roasted brussels sprouts as their texture can change after freezing. They can become too soft and mushy. You can half the recipe if needed.

Can I use frozen Brussels sprouts instead?

I don't recommend frozen Brussels sprouts for this recipe as their texture will be really soft.

How do I reheat leftover Brussels sprouts?

Reheat in a hot oven (400°F/200°C) until hot, or in the microwave for a minute two.

How long do brussels sprouts last in the fridge?

Leftover brussels sprouts will last about 3-5 days in the fridge and will become a bit softer with time.

Recipe

Caramelized Brussels sprouts in a bowl.
5 from 5 votes

Brown Sugar Brussels Sprouts

Author : Jacqueline Piper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
This easy sheet pan side dish takes only 5 minutes to prep and 20 minutes to bake! Perfect for everyday dinners or as a part of your holiday table.
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Equipment

Ingredients
 
 

For the Sprouts

  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • salt and pepper to taste

For the Sauce

Instructions

For the Sprouts

  • Preheat the oven to 425°F.
    Line a baking sheet with parchment paper.
  • Trim the ends off of the sprouts.
    Peel off the outer leaves and set aside for later.
    Cut large sprouts in half and keep the small ones whole so that all the sprouts are about the same size.
  • Add the sprouts to a bowl and coat with the oil. Season with salt and pepper and then arrange them on a sheet pan. Arrange the sprouts with the flat sides down. Don't worry about the smaller whole ones.
  • Bake for 15-20 minutes, until browned.

For the Sauce

  • Mix the sauce ingredients together.
  • After the first 15-20 minutes, remove the sheet pan from the oven and add the leaves and sauce. Bake for another 5 minutes. Serve.

Video

Notes

fresh sprouts: fresh brussels sprouts are the best for this recipe. Frozen Brussels can turn out too soft.
half the sprouts: cut the large sprouts in half and leave the small ones whole. This will help them cook evenly and the flat sides will maintain contact with the hot pan while cooking and will caramelize.
separate the outer leaves: adding the leaves in the last 5 minutes of cooking ensures there is no food waste and helps make sure the delicate leaves don't burn or overcook.
double it: this recipe is very easy to double for dinner parties with more guests. Use two baking sheets, double the ingredients, and keep the cooking time the same.
Store leftover sprouts in the fridge in an airtight container for 3-5 days. Reheat leftovers in a hot oven (400°F/200°C) until hot. Alternatively, microwave leftover sprouts for a minute or two, or until hot.

Nutrition

Serving: 113g | Calories: 137kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Fiber: 4g | Sugar: 9g | Calcium: 56mg | Iron: 2mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

Caramelized Brussels sprouts in a bowl with a text title for Pinterest.

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    5 from 5 votes (1 rating without comment)

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  1. Denise says

    Loved them, crispy and delicious pairing with brown sugar and balsamic. I used regular mustard instead of horseradish and Dijon. Came out perfect.

    Reply

    • Jacqueline Piper says

      Glad you enjoyed this, thank you for commenting Denise!

      Jacqueline

      Reply

  2. Samantha says

    My husband says these are the best brussel sprouts he has ever had! I have to say although I don’t care for bs these were actually really good! Saving the easy recipe to make again!

    Reply

    • Jacqueline Piper says

      That's so great that you both enjoyed this recipe, it's a favorite of mine too! Thanks for taking the time to comment Samantha 🙂

      Jacqueline

      Reply

  3. Penny J says

    Delicious! No leftovers.

    Reply

    • Jacqueline Piper says

      Love when that happens - this is one of my faves! Thanks for commenting Penny

      Jacqueline

      Reply