Caramelized Brussels Sprouts

Consider these caramelized Brussels sprouts the best supporting actor of your Thanksgiving, Christmas, or Easter feasts. Roasted until crisp and golden, and basted with a sweet-tart balsamic glaze, this vegetable side dish will balance out the richness of the turkey, ham, or beef tenderloin at the center of the table. Even better, there is hardly any hands-on work needed. Just stir together some orange juice, brown sugar, vinegar, and a dollop of Dijon. Toss half with the Brussels sprouts and leave the oven to do the rest. The little green heads roast up bronzed and glossy, as the sugars in the sauce cook down and thicken. A final toss with the remaining sauce and the sprouts are ready for their close-up.

Do you need to soak Brussels sprouts before cooking them?

Some recipes suggest soaking Brussels sprouts in salted water to remove dirt and add seasoning. But you can skip that step here and simply remove any torn or discolored leaves, trim the bottoms, and give them a rinse. Coating the sprouts in the sweet and tangy glaze before roasting, and then brushing them when they’re out of the oven, guarantees the vegetables are infused with plenty of flavor.

Is it better to roast caramelized Brussels sprouts whole or halved?

To achieve golden brown edges and even caramelization, maximizing surface area is key. By halving the sprouts and roasting them cut-side down, a larger portion of each Brussels sprout comes in direct contact with the super-hot pan. This method ensures more evenly cooked and caramelized sprouts, compared with what you could achieve by roasting them whole.

Is it better to roast caramelized Brussels sprouts on foil or parchment paper?

When dealing with a sweet, sticky glaze, lining your pans with foil or parchment will save you a whole lot of scrubbing later! For this recipe, opt for foil, because it handles higher temperatures and conducts and distributes heat evenly, producing a beautifully browned and caramelized surface.