There's something about caramelized brussels sprouts that just makes them so darn good. Maybe it's the sweetness of the caramelization, or maybe it's the crispiness of the sprouts themselves. But whatever it is, I can't get enough of them! If you're looking for a delicious and healthy side dish to add to your Thanksgiving feast or for a busy weeknight, then look no further!
Brussels sprouts are one of those vegetables that most people either love or hate. I absolutely love them.
They make a frequent appearance on my dinner table throughout the year, especially in the cooler months.
Give this easy recipe a try, and I think you will love it too!
Ingredients for Making Balsamic Caramelized Brussels Sprouts
- Lemon Juice: Freshly squeezed lemon juice is best, but you can use bottled if you need to.
- Maple Syrup: This adds a subtle sweetness to the dish and helps to aid in caramelization.
- Soy Sauce: You can use soy sauce, gluten-free tamari, or coconut aminos.
- Thyme: Fresh is best, but you could also use dried thyme if that's all you have.
- Avocado Oil: This is my preferred cooking oil, but you could also use olive oil.
- Brussels Sprouts: Be sure to trim the ends off and quarter them before cooking.
- Red Onion: I like to slice mine thin, but you could also dice it if you prefer.
- Butter: This is optional, but I like it to add a bit for flavor. You could use more oil if you prefer.
- Garlic: Again, this is optional, but I think it adds a nice depth of flavor.
Tips & Tricks
- Trim the ends off of the brussels sprouts and quarter them before cooking. Don't forget to wash them well!
- Don't overcrowd the pan when cooking the brussels sprouts. You may need to cook them in batches if your pan isn't large enough.
Serving Suggestions
Caramelized Brussels sprouts are a delicious and versatile side. Some great pairings include:
- Air Fryer Turkey Breast
- Blackstone Steak (FYI, these Brussels Sprouts are great cooked on your Blackstone!)
- Instant Pot French Onion Chicken
- Air Fryer Steak Bites
Frequently Asked Questions
Why are My Brussels Sprouts Not Crispy?
The biggest reason would be that they are overcrowded in your pan. This can cause them to steam. Make sure you give them plenty of room to cook, and don't be afraid to cook them in batches if needed.
Another reason could be that your heat isn't high enough. You want to make sure the pan is nice and hot before adding the sprouts so that they can get a good sear on them.
How Do You Keep Brussels Sprouts Crispy After Cooking?
After your Brussels sprouts are cooked, it is best to serve them promptly.
If you can't, put them in a 200° F oven until you are ready to serve to keep them crispy.
Tools Needed to Make Caramelized Brussels Sprouts with Balsamic Vinegar
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- Large skillet
Storage
Leftovers can be stored in a sealed container in the refrigerator for up to three days.
How to Make Caramelized Brussels Sprouts
First, start by making the sauce.
To do this, simply whisk together the lemon juice, maple syrup, soy sauce, and thyme in a small bowl and set it aside.
Next, heat the oil in a large skillet over medium-high heat.
Once the oil is hot, add the brussels sprouts and onion to the pan.
Cook for four minutes, or until they begin to brown.
Add the butter or oil to the pan and cook for four more minutes.
Then, add the garlic and cook for one more minute.
Finally, add the lemon juice mixture and cook for 2 - 4 additional minutes. Serve warm and enjoy!
More Side Dish Recipes to Try
Tools Needed
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Caramelized Brussels Sprouts
Ingredients
- ¼ cup fresh lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce gluten-free tamari or coconut aminos
- 1 teaspoon fresh thyme chopped
- 1 tablespoon avocado oil
- 16 ounces Brussels sprouts ends trimmed and quartered
- ½ red onion sliced thin
- 2 tablespoons butter or additional oil
- 1 teaspoon minced garlic
Instructions
- In a small bowl combine lemon juice, maple syrup, soy sauce, and thyme.
- Heat oil to medium high in a large skillet. Add Brussels sprouts and onion to the pan and cook until they begin to brown, about four minutes.
- Add butter or oil to the pan and cook for four more minutes.
- Add garlic and cook for one more minute. Add the lemon juice mixture and cook for 2 - 4 additional minutes.
Notes
Serving Suggestions for this Caramelized Brussels Sprouts Recipe
- Serve as a side with a Tamari Aioli. Mix ½ cup plain yogurt or mayo with 1 tablespoon gluten-free tamari, ½ tablespoon lemon juice, 2 teaspoons Swerve sweetener (or sweetener of choice), and a teaspoon of minced garlic. Add in in pinch of cayenne pepper if desired.
- Cook 8 ounces of gluten-free spaghetti. While the spaghetti and Brussels are cooking, add a tablespoon of oil to a skillet. Add ½ diced red onion and cook for 5 minutes. Add garlic and reduce the heat to low. Add ½ cup whole milk (or half-and-half) and ¼ cup vegetable broth. Cook until the sauce thickens, about 4 minutes. Stir in the pasta and top with the Brussels sprouts.
- Serve with a grilled steak.
- This one sounds a little crazy, but Brussels sprouts are great on white pizza. Brush a prepared gluten-free pizza crust with a tablespoon of garlic oil. Bake at 420 degrees for 10 minutes. Sprinkle with 2 ounces of Manchego cheese and chopped Brussels. Cook for 4 minutes. Sprinkle toasted walnuts over the pizza and serve.
Stacie @ Divine Lifestyle
That sounds so good! I can't say that I've ever had caramelized Brussels sprouts before, but I think that needs to change.
Vera Sweeney
Oh yum! I'm a huge fan of caramelized veggies. They have such a great depth of flavor. I can't wait to make this.
Theresa
I don't know why brussels sprouts get such a bad wrap. I love them! I have never tried them caramelized though, but now I can't wait to try this recipe. It sounds super delish!
robin rue
Brussels sprouts are my FAV! I can't wait to make these for my family!
Louise Bishop
We are obsessed with brussels sprouts in this house. This looks like a delicious way to prepare them.
Kelly || Food, Fun & Faraway Places
I will admit I have never tried brussels sprouts but this dish really makes them look tasty! My mom was a semi-adventurous cook but now, it's always something new or different.
Maureen
These look like an interesting idea to try. I haven't had caramelized brussel sprouts before, will be trying your recipe idea.
Pam
I always thought I hated Brussels sprouts, but it turns out I just hate them boiled or steamed. I wish I had discovered that earlier.
brianne
Brussel sprouts are our absolute favorite. I've never made them like that but have to try it, they look delicious!
Kristi
I am pinning this and will for sure try it. I've had amazing grilled Brussel sprouts when dinning out but am still trying to perfect them here at home.
Toni | Boulder Locavore
This looks so good! I love Brussels sprouts! So yummy!
travel blogger
We don't eat Brussel sprouts often, but this sounds like such an amazing recipe! We will definitely have to give this a try. I never had much of an adventurous culinary experience in childhood either, and it has been hard for me to branch out as an adult. But I am getting better.
AnnMarie John
This sounds really lovely. I don't mind eating brussels sprouts, I think they're versatile and really good. I should give this recipe a try!
Carol Cassara
Being Italian means growing up with good homecooked food. I'm very proud to have tried a lot of dishes growing up! That's definitely where my love for food came from. I think this dish is awesome and I'd love to give it a try!
Shannon Gurnee
I didn't used to eat brussels sprouts when I was a kid, but I love them now. I would love to try this recipe sometime.
Our Family World
In my family, it is only me and my oldest son who loves brussels sprouts. I haven't tried making it this way, and I will surely make this soon.
Donna Lehtonen
Ha! When I was a kid, we had brussels sprouts all the time. Boiled. Blah. They were strictly off my diet for many, many years until just a few years ago when I tried them baked in the oven with olive oil and spices. I will for sure be trying this recipe. Thanks!
leslie gerson
this looks delicious. can it be prepared a day before I want to serve it?
Wendy Polisi
Yes! Brussels Sprouts hold well.