Caramelized Brussels Sprouts
These caramelized Brussels sprouts might just change your perspective on this humble little veg if you’re not currently a fan. If you are, you’re going to love them. Brussels sprouts are abundant during the cooler months so now is the time to enjoy them.
Why Do Brussels Sprouts Taste Different Now?
Most of us can remember being served Brussels sprouts as kids. They were horrible! Usually boiled for far too long, super stinky, and they were something you had to endure rather than enjoy. It didn’t matter which of the many Brussels sprout recipes our parents served. They were all gross.
BUT – if you’ve come to enjoy this wintery little vegetable as an adult, there are a couple of reasons for it. Firstly, our tastebuds change and mature over time. However, Brussels sprouts have also changed. Many years of plant breeding through cross pollinating older and newer varieties has helped to remove some overly bitter compounds. As a result, we’re left with a veg that tastes earthy, much less bitter, and a touch sweeter. It means they’re now on many more dinner tables than ever.
Ingredients Needed For This Recipe
You can make these Brussels sprouts with bacon or without if you’d like a fully vegetarian recipe. The parmesan topping makes this extra delicious but if you’re after a vegan option that can also be left off.
- Brussels sprouts – The star ingredient of the recipe. When caramelized, they develop a deliciously sweet and crispy exterior while remaining tender on the inside.
- Bacon – adds a rich and smoky element to this side dish.
- Olive oil – serves as the fat for caramelizing the sprouts ensuring proper browning while imparting subtle fruity flavours.
- Apple cider vinegar – offers a tangy and acidic touch that cuts through the richness of the caramelization and bacon.
- Dijon mustard – adds tanginess, depth, and creaminess to the sauce used to caramelize the sprouts.
- Lemon zest – adds a bright and citrusy note to balance out the earthiness of other ingredients.
- Garlic – enhances the savoury flavour profile of the dish.
- Cumin – the earthiness and warmth of this spice adds depth and complexity to the sprouts.
- Salt & pepper – to your taste to further enhance the other flavours in the dish.
- Parmesan and shallots (spring onion) – these are optional toppings to aid presentation, though they also add flavour. For a dairy free version just leave the parmesan out.
This combination of ingredients provides a well-balanced mix of flavours that will complement many mains. However, it’s hearty enough to make a delectable little appetizer too. If preferred, the bacon can be replaced with prosciutto, which is equally delicious.
How To Make These Caramelized Brussels Sprouts
This is a quick and easy recipe that is perfect for weeknight dinners. It will also suit an array of dietary preferences. To make a vegetarian version simply leave out the bacon. The same goes for a vegan version and either leave off the parmesan or replace with a vegan alternative.
- Preheat the oven to 200ºC / 390ºF and place a large baking sheet in there to heat up.
- Rinse and pat dry the Brussels sprouts, then trim the base off and cut them in half vertically.
- Add the sprouts to a large bowl and toss with half the olive oil plus the salt and pepper.
- Remove the pre-heated baking sheet, drizzle over 1 Tablespoon of olive oil then add the Brussels sprouts cut side down. Work quickly to keep the pan hot! Ensure they sprouts are well spread out, so they bake and caramelize properly.
- Return the pan to the oven and set the timer for 5 mins if using prosciutto. If not set for 20 mins.
- If adding prosciutto – lay the slices over another baking sheet that has been lined with baking paper. Once the 5 mins are up, add this tray to the second shelf in the oven. Set the timer for another 15 mins.
- Combine the dressing ingredients in a large bowl and whisk to combine. Set aside briefly.
- During the last 5 mins of cooking – pour the remaining olive oil into a small saucepan and warm over a very low heat. Don’t simmer or boil. Simply warm through for 3 – 4 mins. Remove from the heat and whisk in the dressing ingredients.
- Remove the prosciutto from the oven and set aside. Take the sprouts out – they should be nicely caramelized and cooked through – and pour into a serving bowl.
- To serve crush the prosciutto over the sprouts followed by the grated parmesan (if using both). Drizzle over the dressing and serve warm.
Once made, these are the perfect accompaniment for roasts, chicken, burgers, fish, or vegetarian mains. They’re especially good with grilled tempeh or a vegetarian pilaf.
FAQ
They taste like a mix between cabbage and broccoli. Earthy and bitter are the main flavour profiles though there are also smaller hints of sweet. When cooked in this recipe, the caramelization increases the sweetness, and the bacon adds some smokiness.
No. When cooked at a higher heat they will cook through in the oven without blanching.
Watch How To Make This Recipe
Caramelized Brussels Sprouts
Ingredients
- 400 g Brussels sprouts, roughly 14 ounces
- 1/4 cup + 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper, or to your tastes
- 100 g prosciutto, roughly 5 – 6 slices (this is optional)
- 50 g grated parmesan, optional
Dressing Ingredients
- 1/4 cup olive oil
- 3 Tbsp apple cider vinegar
- 2 Tbsp maple syrup
- 2 tsp Dijon mustard
- 1 – 2 cloves garlic, crushed (see note 1)
- 1 tsp ground cumin
- Zest of 1 lemon
Instructions
- Preheat the oven to 200ºC / 390ºF and place a large baking sheet in there to heat up.
- Rinse and pat dry the Brussels sprouts, then trim the base off (see note 2) and cut them in half vertically.
- Add the sprouts to a large bowl and toss with half the olive oil plus the salt and pepper.
- Remove the pre-heated baking sheet, drizzle over 1 Tablespoon of olive oil then add the Brussels sprouts cut side down (see note 3). Work quickly to keep the pan hot! Ensure they sprouts are well spread out, so they bake and caramelize properly.
- Return the pan to the oven and set the timer for 5 mins if using prosciutto. If not set for 20 mins. Check at 15 mins if your oven runs hot, as they may be cooked through.
- If adding prosciutto – lay the slices over another baking sheet that has been lined with baking paper. Once the 5 mins are up, add this tray to the second shelf in the oven. Set the timer for another 15 mins. Check at 10 mins if your oven runs hot, as they may be cooked through.
- Combine the dressing ingredients in a large bowl and whisk to combine. Set aside briefly.
- During the last 5 mins of cooking – pour the remaining olive oil into a small saucepan and warm over a very low heat. Don't simmer or boil, simply warm through for 3 – 4 mins. Remove from the heat and whisk in the dressing ingredients.
- Remove the prosciutto from the oven and set aside. Take the sprouts out – they should be nicely caramelized and cooked through – and pour into a serving bowl.
- To serve – crush the prosciutto over the sprouts the sprinkle the grated parmesan (if using both). Drizzle over the dressing and serve warm.
Notes
Nutrition
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This is a delicious way to prep Brussels sprouts, I much prefer the prosciutto to say bacon. Even my non-Brussels-sprouts-loving partner enjoyed these.
Me too Irena! I love the prosciutto in this.
Wow – this is our new favorite way to serve up brussels sprouts! So much flavor.
Glad you enjoyed it Kate!
These brussels sprouts are a game-changer! The sweet and savory flavor combo takes these veggies to a whole new level of deliciousness. Absolutely addictive!
Thanks so much Ava!
These brussels sprouts were insanely good. Such a delicious way to serve them.
Thanks, Dannii! So happy to hear you enjoyed them.
This is literally my new favorite recipe! Thank you for the yumminess!
Thanks, Ned!