Brown Sugar Brussels Sprouts

Brown Sugar Brussels Sprouts

Transform Brussels sprouts with a sweet and savory glaze made from brown sugar and Dijon mustard, creating a delightful dish that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: Mediterranean

Calories: 120

Ingredients Method Notes

Ingredients

Main ingredients

1 pound fresh Brussels sprouts Look for firm, bright green sprouts. Trim off discolored leaves.
1/4 cup olive oil Extra virgin olive oil works best, but avocado oil can substitute.
1/4 cup brown sugar (packed) Light or dark brown sugar will work; dark gives deeper flavor.
2 tbsp Dijon mustard Don't skimp on this ingredient for the best flavor.
1/4 cup dried cranberries Balance the richness of the sprouts.
1/2 tsp salt Enhances all the flavors—don't skip it!
1/4 cup pecans (chopped) Add a blissful crunch and depth of flavor.
1/4 tsp pepper Freshly cracked pepper elevates the taste.

Method

Preparation

Preheat your oven to 400°F (200°C).
Trim the stems and remove any discolored leaves from the Brussels sprouts. Slice them in half lengthwise.
In a large bowl, whisk together the olive oil, brown sugar, and Dijon mustard until well mixed.
Toss the halved Brussels sprouts and dried cranberries into the bowl, ensuring each sprout is generously coated.
Line a baking sheet with parchment paper or foil. Spread the coated Brussels sprouts evenly and sprinkle with salt and pepper.

Cooking

Roast them in the oven for 15-20 minutes, checking for tenderness and caramelized edges. If they aren't crispy after 20 minutes, give them a few extra minutes.
Transfer the Brussels sprouts to a bowl and toss with chopped pecans before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For better flavor, prepare the Brussels sprouts and glaze up to 24 hours in advance, keeping the glaze separate until ready to roast.