Brown Sugar Brussels Sprouts

5 from 5 votes

Brown Sugar Brussels Sprouts

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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Canadian

Servings:

Calories: 137kcal

Author: Jacqueline Piper

Equipment

Sheet Pan

Ingredients

For the Sprouts

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

For the Sauce

2 tablespoons brown sugar
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 teaspoon horseradish Dijon mustard
½ teaspoon dried thyme

US Customary - Metric

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