I don’t spend much time writing about vegetables, seeing as this is a baking blog and all.But the truth is that I eat a lot of vegetables. A lot. Gotta balance out all the baked goods somehow, you know?
Let’s not discuss how many times I’ve had pie and salad for lunch over the last three weeks. #bakerproblemsThese Caramelized Brussels Sprouts are one of my fall/winter favorites. They’re basically your standard roasted brussels sprouts with the volume turned up. Plus, they’re super easy to make and have this sweet-salty-herby-spicy thing going on that makes them totally irresistible. Like, good luck getting them from the pan to the table without eating half the batch. Don’t say I didn’t warn you.
I make Caramelized Brussels Sprouts for regular weeknights all the time, but they’re also great for dinner parties and holidays. I made them for Christmas dinner last year and they were a huge hit with my whole family! I can’t help but think they’d make a great Thanksgiving side dish, too.Caramelized Brussels Sprouts are very simple to make. Start by trimming the brussels sprouts and removing any banged-up outer leaves. There’s no need to slice them in half—minimal prep is the name of the game!Put the sprouts on a baking sheet and toss ‘em with fresh rosemary, red pepper flakes, salt, a little sugar, and olive oil.Roast the brussels sprouts for 40 minutes, giving the pan a good shake every 15 minutes. The resulting sprouts will have deeply browned (but not burnt!), crispy exteriors and buttery-soft centers.Remember that “sweet-salty-herby-spicy” thing? Well, add “crispy-buttery.”And maybe “-things-dreams-are-made-of.”
Caramelized Brussels Sprouts
makes 6-8 servings
2 pounds whole raw Brussels sprouts, trimmed & kept whole
2 tablespoons granulated sugar
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
1/4-1/2 teaspoon red pepper flakes, based on your preference
1/2-3/4 teaspoon fine sea salt, based on your preference
Preheat oven to 400F.
Combine all ingredients on a dry rimmed baking sheet and toss together with clean hands. Spread coated brussels sprouts into one layer.
Roast 40 minutes, tossing every 15 minutes. Brussels Sprouts are ready when the exteriors are deeply browned (but not burnt) and the centers are tender. Let cool 5 minutes before serving.
Caramelized Brussels Sprouts are best the day they are made, but may be kept in an airtight container in the refrigerator for up to 3 days.