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.
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
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
- Creamed Spinach with Cream Cheese
- Braised Red Cabbage
- Cheesy Corn Casserole
- Garlic Mashed Red Potatoes
- Blackstone Brussels Sprouts
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25-Minute Caramelized Brussels Sprouts
- 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
- 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.
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.