Pioneer Woman Caramelized Brussels Sprouts

Pioneer Woman caramelized Brussels sprouts are an easy side dish made with halved sprouts, balsamic vinegar, brown sugar and orange juice, ready in 1 hour. It's a simple Thanksgiving side dish for Christmas dinner, a fall dinner party or a cozy winter dinner, and it's all on one sheet pan.

Roast the sprouts cut-side down on the hot foil-lined pan, because that flat surface is what turns them deep golden and sweet. Flip them over to roast and they steam instead, so you lose that crisp, bronzed edge.

Holding back half of the glaze until the sprouts come out of the oven gives you a glossy, tangy finish that roasting alone would burn away. The orange juice and country Dijon cut the sweetness of the brown sugar, so the glaze tastes balanced instead of candied.

Pioneer Woman Caramelized Brussels Sprouts

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

195

kcal

Halved sprouts roast until crisp and bronzed while the glaze thickens into a sticky coating. A last toss with the reserved glaze keeps them shiny, sweet and a little tart.

Ingredients

• Cooking spray, for the baking sheet
  

• 2 lb. Brussels sprouts, trimmed and halved
  

• 1/4 c. olive oil
  

• 3 tbsp. balsamic vinegar
  

• 2 tbsp. packed light brown sugar
  

• 2 tbsp. country dijon mustard
  

• 2 tbsp. fresh orange juice (from 1/2 an orange)
  

• 1 1/2 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

Directions

• Preheat and line the pan: Preheat the oven to 425°F, then line a baking sheet with aluminum foil. Spray it with cooking spray so the sticky glaze won't weld to the pan.
• Make the glaze: Whisk 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons brown sugar, 2 tablespoons country Dijon mustard and 2 tablespoons orange juice in a medium bowl. Keep whisking until the sugar dissolves and the glaze looks smooth.
• Toss the sprouts: Pile the 2 pounds of halved Brussels sprouts onto the prepared pan. Pour about 1/2 cup of the glaze over them, add 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, then toss until every sprout is coated.
• Roast cut-side down: Arrange the sprouts cut-side down in a single layer, then roast for 20 to 25 minutes until they start to turn golden. That flat contact with the hot pan is what builds the caramelized edges.
• Stir and finish roasting: Stir the sprouts and return them to the oven for 10 to 15 minutes more. They're done once they're tender and deeply caramelized.
• Glaze and serve: Drizzle the remaining glaze over the hot sprouts and toss. Serve them right away while the glaze is still glossy.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use maple syrup instead of brown sugar?

Yes, 2 tablespoons of maple syrup works in place of the brown sugar and adds a mellow, woodsy sweetness. The glaze will be a little thinner, so the sprouts may need a few extra minutes to caramelize.

How do I store leftover caramelized Brussels sprouts?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them in a 400°F oven or a hot skillet, since the microwave makes them soft and wet.

Can I make these ahead for a holiday meal?

You can whisk the glaze and trim and halve the sprouts a day ahead, and store them separately in the fridge. Roast them the day you serve so they stay crisp, then toss with the reserved glaze at the last minute.

Can I make these in an air fryer?

An air fryer works well for a smaller batch, as long as the sprouts sit in a single layer so they crisp. Check them early, because the sugar in the glaze can darken faster than it does in the oven.

Why are my Brussels sprouts soggy instead of crisp?

Crowding the pan is the usual cause, since too many sprouts trap steam and keep the edges from browning. Use a pan large enough to hold them in one layer, or split them across two pans.