Best 19 Caramelized Brussels Sprouts Recipes

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

Steps:

• In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
• Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

CARAMELIZED BRUSSELS SPROUTS

Steps:

• Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
• In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
• Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
• Add butter; stir until melted.
• Add the vinegars.
• Cook and stir for 1 minute.
• Add the water and salt.
• Bring to boiling; add the sprouts.
• Return to boiling; reduce heat.
• Simmer, covered, for 6 minutes.
• Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
• Keep warm until serving.

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS

Steps:

• Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
• Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
• Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
• Season with salt and pepper to taste and garnish with pistachios.

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
• Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
• Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
• Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
• Toss the roasted Brussels sprouts with caramelized pecans before serving.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
• Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.

CARAMELIZED BRUSSELS SPROUTS WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
• Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
• Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
• In a small bowl combine the water, maple syrup and mustard and whisk.
• Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
• Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
• Stir in the pecans, add the salt and pepper and serve while hot.

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS

Steps:

• Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
• Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
• Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
• Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER

Steps:

• Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
• Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
• Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
• When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
• Taste for salt level and season with salt and pepper. Add more sugar if desired.
• Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.

SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS

Steps:

• Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
• In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
• Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
• Heat oven to 425 degrees.
• In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
• If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.

GRILLED PORK CHOPS WITH ROASTED APPLES AND STEAMED BRUSSELS SPROUTS IN CARAMELIZED ONIONS

Steps:

• Pork Chops:
• Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.
• Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F.
• Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm.
• Apples:
• Raise oven to 400 degrees F.
• Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes.
• Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples.
• Brussels Sprouts:
• Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain.
• Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples.

CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
• Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS

Steps:

• Melt 3 tablespoons butter in medium skillet over medium heat.
• Add shallots; sprinkle with coarse kosher salt and pepper.
• Sauté until soft and golden, about 10 minutes.
• Add vinegar and sugar.
• Stir until brown and glazed, about 3 minutes.
• Halve brussels sprouts lengthwise.
• Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat.
• Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
• Add 1 cup water and 2 tablespoons oil. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
• Add shallots; season with salt and pepper.

BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS

Steps:

• INA'S CARAMELIZED SHALLOTS (~1 CUP):.
• Preheat oven to 400 degrees F.
• In a 12-inch ovenproof skillet, melt the butter over medium heat.
• Add the shallots and sugar, tossing to coat.
• Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
• Add the vinegar, salt and pepper. Toss well.
• Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
• If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
• TOPPING:.
• In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
• Set aside until Step 19.
• GRATIN:.
• Preheat oven to 375 degrees F.
• Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
• Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
• In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
• Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
• Transfer the mixture to the prepared fry pan and smooth the top.
• Sprinkle the bread crumb topping mixture evenly on top.
• Bake until the bread crumbs are golden brown, about 35 minutes.
• Let the gratin rest for 15 minutes before serving.

CARAMELIZED TOFU WITH BRUSSELS SPROUTS

Steps:

• 1) Press tofu block between a few paper towels. Put a cutting board on top with something heavy to press out liquid. Let sit for 10 minutes. 2) Chop tofu into strips and marinate in a few tablespoons of soy sauce. 3) Prep all other ingredients. Cook rice, roughly chop brussel sprouts, and chop cilantro, garlic, etc. 4) Add a few Tablespoons of vegetable oil to a hot pan (a wok or nonstick pan works best). Add tofu in a single layer and let cook for a few minutes on high heat until the tofu starts to brown. 5) Turn tofu and brown on the second side. 6) After cooking for a few minutes on each side, add brown sugar and toss to coat tofu in sugar. Cook for a few minutes until tofu caramelizes. 7) Remove tofu and sprinkle with cilantro. 8) Add sprouts to hot pan (don't wash it) and cook for a few minutes, stirring occasionally. 9) Add garlic and rice and if pan is really try, a bit more oil. Season with salt and pepper and cook until sprouts are tender and some will be browned. 10) Serve tofu over sprouts with toppings of choice.

CARAMELIZED ONION-(SOMETIMES BACON)-AND PECAN BRUSSELS SPROUTS

Steps:

• Cut onion in half, and thinly slice.
• Cut brussels sprouts in half, then cut each half into thin pieces. Chill the onion and brussels sprouts in separate bags for 8 hours.
• Melt butter in large skillet over medium heat; add pecans, and saute 5 minutes or until toasted. Remove pecans. Add onion, and cook, stirring often, 15 minutes or until caramel colored. (We even burn some of the onions.).
• Add pecans and brussels sprouts, and cook about 3 minutes or until heated. Salt and pepper and serve.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
• Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
• Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.

CARAMELIZED BRUSSELS SPROUTS

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Cook brussels sprouts until just tender, about 10 minutes. Transfer to ice-water bath, and let stand until cool. Transfer to paper towels to drain.
• Cook guanciale in a large skillet over medium-low heat, stirring occasionally, until fat is released and guanciale is crisp, 15 to 20 minutes. Season generously with pepper. Add half the brussels sprouts, and cook until just starting to brown, about 7 minutes. Season with salt and pepper. Transfer to a plate. Add oil and remaining brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes. Season with salt and pepper, and combine with remaining brussels sprouts. Serve warm.

CARAMELIZED BRUSSELS SPROUTS

Steps:

• Steam the sprouts for 7 minutes or until just tender. Let them cool a bit and then cut each in half, lengthwise. Heat the olive oil in a large nonstick skillet over medium-high heat. Place the Brussels sprouts in a single layer, cut-side down (in batches if necessary). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly - don't give into the temptation to stir and toss them! Keep an eye on them though - the key is to have the flame high enough to brown them but low enough not to burn them. When they've browned, flip each one and let the other side get color, an additional three minutes or so. Remove to a serving platter, sprinkle with the salt, drizzle with your fine extra virgin olive oil and squeeze the lemon over, trying to get a bit of juice on each one. Delish.