Candied Brussels Sprouts

Oh, Brussels sprouts, those tiny cabbages that have been unfairly maligned for far too long. But get ready to change your mind because these Candied Brussels Sprouts are about to rock your culinary world with a symphony of savory and sweet.

Imagine taking a bite into a perfectly roasted Brussels sprout, its outer leaves caramelized to a delightful crisp, with a surprising burst of sugary goodness that dances on your tongue. This dish is not just a side; it’s a conversation starter.

• These sprouts transform the ordinary into the extraordinary with their sweet and savory glaze.
• Easy to make, these candied delights are perfect for weeknight dinners or holiday feasts, without the stress.
• With their appealing vibrant green color and glistening glaze, they’re a feast for the eyes as much as the palate.
• These candied sprouts pair well with a variety of main courses, from roasted chicken to grilled steak or lamb.

Ingredients for Candied Brussels Sprouts

Here’s what you’ll need to make this delicious dish:

Brussels Sprouts Choose fresh, firm sprouts that are similar in size for even cooking.

Olive Oil Use a good quality olive oil to help the sprouts caramelize beautifully in the oven.

Brown Sugar This adds a rich, molasses-like sweetness that complements the slight bitterness of the sprouts.

Apple Cider Vinegar A splash of acidity balances the sweetness and adds a tangy depth of flavor.

Maple Syrup Enhances the sweetness with a natural, complex flavor and helps create a luscious glaze.

Salt and Pepper Enhances and balances the other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Candied Brussels Sprouts

Follow these simple steps to prepare this delicious dish:

Step 1: Prep the Brussels Sprouts

Preheat your oven to 400°F (200°C). While the oven heats up, wash the Brussels sprouts thoroughly. Trim the ends and remove any yellow or wilted outer leaves. Cut the larger sprouts in half so they are all roughly the same size for even cooking.

Step 2: Toss with Olive Oil and Seasonings

In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, and pepper. Ensure that each sprout is lightly coated with oil. This will help them roast properly and develop a nice caramelization in the oven.

Step 3: Roast the Brussels Sprouts

Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast them in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning. The sprouts should be tender and slightly browned.

Step 4: Make the Candied Glaze

While the sprouts are roasting, prepare the candied glaze. In a small saucepan, combine the brown sugar, apple cider vinegar, and maple syrup. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is fully dissolved.

Step 5: Glaze and Finish Roasting

Remove the roasted Brussels sprouts from the oven and transfer them back to the large bowl. Pour the candied glaze over the sprouts, tossing to coat them evenly. Return the glazed sprouts to the baking sheet in a single layer. Roast for an additional 5-10 minutes, or until the glaze is thick and sticky and the sprouts are beautifully caramelized.

Step 6: Serve and Enjoy

Remove the Candied Brussels Sprouts from the oven and let them cool slightly before serving. Transfer to a serving dish and enjoy the sweet and savory goodness. They are delicious as a side dish with roasted chicken, turkey, or even as a surprising addition to a holiday feast.

Perfecting the Cooking Process

For the most delectable results, start by prepping all your Brussels sprouts. While they roast, begin crafting the simple yet delicious glaze. As the sprouts near completion, brush them generously with the glaze for a perfect, caramelized finish. This order ensures everything comes together harmoniously.

Add Your Touch

Feel free to experiment with different sweeteners in the glaze. Maple syrup or brown sugar can be swapped for honey. Consider adding a pinch of red pepper flakes for a delightful kick, or sprinkle some toasted nuts over the candied sprouts for extra crunch and flavor.

Storing & Reheating

Store any leftover candied Brussels sprouts in an airtight container in the refrigerator for up to three days. To reheat, simply spread them on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through. Microwaving is also an option, but they may lose some of their crispness.

Here are some helpful tips for perfecting this Candied Brussels Sprouts recipe:

• To ensure even cooking, select Brussels sprouts that are roughly the same size, and trim the ends for uniform roasting.
• Don’t overcrowd the pan; this steams the sprouts instead of roasting them, resulting in a less desirable texture.
• For a deeper caramelization, broil the sprouts for the last minute or two of cooking, watching closely to prevent burning.

(Personal anecdote)

My family initially wrinkled their noses at Brussels sprouts. Now, they’re practically begging for these candied delights at every holiday dinner! Who knew a little sweetness could transform these mini cabbages?

Alright, buckle up, sprout enthusiasts! We’re diving headfirst into the whimsical world of **Candied Brussels Sprouts**. Yes, you read that right. I know what you’re thinking: “Brussels sprouts? Candied? Is this some kind of elaborate culinary prank?” Trust me, I get it. I, too, was once a Brussels sprout skeptic. Visions of mushy, bitter green orbs haunted my childhood dinner plates. But then, one fateful Thanksgiving, I stumbled upon a recipe that changed everything. It was like a culinary epiphany, a Brussels sprout revelation!

Forget everything you think you know about these miniature cabbages. We’re not boiling them into oblivion or subjecting them to the bland torture of plain steaming. No, my friends, we’re about to elevate them to a whole new level of deliciousness. We’re talking crispy, caramelized, and utterly irresistible **Candied Brussels Sprouts** that will convert even the most ardent sprout-haters. Get ready, because we’re about to enter a world of sweet and savory delight that will have your taste buds singing.

Why Candied Brussels Sprouts? Because They’re Awesome!

Okay, so maybe “awesome” is subjective. But hear me out! These aren’t your grandma’s Brussels sprouts. (Unless your grandma is a culinary genius, in which case, kudos to her!) We’re talking about a flavor explosion, a textural masterpiece, a side dish that steals the show. Roasting brings out the natural sweetness of the Brussels sprouts, while the candy-like glaze adds a touch of pure, unadulterated indulgence.

Imagine this: crispy outer leaves, tender insides, and a glistening coating of sweet and savory goodness. Are you drooling yet? If not, you will be. **Candied Brussels Sprouts** are the perfect way to add a touch of elegance and whimsy to any meal. They’re fantastic as a side dish for holiday dinners, a delicious addition to a weeknight meal, or even a surprising appetizer that will impress your guests.

The Secret to Perfect Candied Brussels Sprouts

Alright, let’s get down to brass tacks. The secret to perfect **Candied Brussels Sprouts** lies in a few key techniques. First, and foremost, don’t overcook them! Mushy Brussels sprouts are nobody’s friend. We want them to be tender-crisp, with a slight bite. Second, don’t overcrowd the pan. This will steam the sprouts instead of roasting them, resulting in a less-than-desirable texture. Give them some space to breathe, people!

Third, and perhaps most importantly, don’t skimp on the glaze! That sweet and savory coating is what takes these Brussels sprouts from “meh” to “magnificent.” Use a good quality honey, maple syrup, or brown sugar, and don’t be afraid to experiment with different flavors. A pinch of red pepper flakes, a dash of balsamic vinegar, or even a sprinkle of smoked paprika can add a whole new dimension to your **Candied Brussels Sprouts**.

Ingredients for Candied Brussels Sprouts

• 1.5 pounds Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 1/4 cup honey (or maple syrup or brown sugar)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: red pepper flakes, toasted nuts, balsamic vinegar

Instructions for Candied Brussels Sprouts

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.

3. Spread the Brussels sprouts in a single layer on a baking sheet.

4. Roast for 20-25 minutes, or until tender-crisp and slightly browned.

5. While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan, whisk together the honey, apple cider vinegar, and Dijon mustard.

6. Bring the glaze to a simmer over medium heat, and cook for 2-3 minutes, or until slightly thickened.

7. Remove the Brussels sprouts from the oven, and drizzle with the glaze.

8. Toss to coat evenly, and return to the oven for another 5-10 minutes, or until the glaze is caramelized and the Brussels sprouts are tender.

9. Optional: Sprinkle with red pepper flakes or toasted nuts before serving.

10. Serve immediately and prepare to receive accolades.

Troubleshooting Your Candied Brussels Sprouts

Even the best cooks have their off days. If your **Candied Brussels Sprouts** aren’t turning out quite as planned, don’t despair! Here are a few common problems and how to fix them:

• **Problem:** Brussels sprouts are too mushy.
• **Solution:** You’ve probably overcooked them. Reduce the roasting time, and make sure you’re not overcrowding the pan.
• **Problem:** Glaze is too thin.
• **Solution:** Cook the glaze for a longer period of time, until it thickens to your desired consistency.
• **Problem:** Brussels sprouts aren’t caramelizing.
• **Solution:** Make sure your oven is hot enough, and that you’re using enough sweetener in the glaze. You can also try broiling them for the last minute or two of cooking, but watch them closely to prevent burning.
• **Problem:** Sprouts are burning
• **Solution:** Immediately reduce the temperature of the oven.

Variations on Candied Brussels Sprouts

The beauty of **Candied Brussels Sprouts** is that they’re incredibly versatile. Once you’ve mastered the basic recipe, feel free to experiment with different flavors and ingredients. Here are a few ideas to get you started:

• **Spicy Candied Brussels Sprouts:** Add a pinch of red pepper flakes or a dash of hot sauce to the glaze.
• **Balsamic Candied Brussels Sprouts:** Add a tablespoon of balsamic vinegar to the glaze for a tangy and slightly sweet flavor.
• **Maple Candied Brussels Sprouts:** Use maple syrup instead of honey for a richer, more complex flavor.
• **Brown Sugar Candied Brussels Sprouts:** Use brown sugar instead of honey for a deeper, caramel-like flavor.
• **Nutty Candied Brussels Sprouts:** Sprinkle with toasted pecans, walnuts, or almonds before serving.

You can also vary the glaze by adding ingredients like soy sauce, fruit juices, or flavored vinegars to create your own unique variations of **Candied Brussels Sprouts**.

Serving Suggestions for Candied Brussels Sprouts

**Candied Brussels Sprouts** are a fantastic side dish for a variety of meals. They pair perfectly with roasted chicken, turkey, beef, or lamb. They’re also a delicious addition to vegetarian meals, such as lentil soup or a veggie burger. For an added touch, you can also sprinkle the dish with your favorite herbs.

And don’t forget about the holidays! **Candied Brussels Sprouts** are a crowd-pleasing addition to any Thanksgiving, Christmas, or Easter feast. They’re a great way to add a touch of sweetness and elegance to your holiday table.

So there you have it! Everything you need to know to make the most delicious **Candied Brussels Sprouts** of your life. Get in the kitchen, start experimenting, and prepare to be amazed. Your taste buds (and your friends and family) will thank you!

Conclusion for Candied Brussels Sprouts :

Candied Brussels Sprouts are a surprisingly delightful dish that can convert even the staunchest sprout haters. Roasting them to caramelized perfection, then coating them in a sweet glaze creates a symphony of flavors and textures. Remember to tackle the bitterness by roasting them well and avoid overcooking. Fresh or frozen, these little cabbages are ready for their sugary transformation. Serve them alongside your favorite main course or repurpose leftovers into a delicious breakfast scramble. Embrace the unusual and enjoy the sweet, savory, and slightly rebellious nature of Candied Brussels Sprouts. They’re not your grandma’s Brussels sprouts, that’s for sure!

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FAQs :

How do I make Candied Brussels Sprouts less bitter?

Brussels sprouts have a reputation for bitterness, but fear not, flavor adventurers! Roasting them until they’re nicely caramelized helps to mellow out that bitterness. Also, don’t overcook them, as that intensifies the bitter compounds. A touch of sweetness from the candy coating balances it all out. If you’re really concerned, blanching them briefly before roasting can also reduce bitterness. It’s like giving them a spa day before their sugary transformation! Embrace the slight bitterness as part of their unique charm – it adds character, like a grumpy but lovable grandpa.

Can I use frozen Brussels sprouts for this Candied Brussels Sprouts recipe?

While fresh Brussels sprouts are ideal for optimal texture and flavor, frozen sprouts can certainly work in a pinch. Just be sure to thaw them completely and pat them dry with paper towels before roasting. This will help them to caramelize properly instead of steaming. Keep in mind that frozen sprouts may be slightly softer than fresh ones, so you might need to adjust the cooking time a bit. Don’t let anyone tell you frozen is forbidden; it’s all about adapting and making the most of what you have!

What can I serve with these sweet Candied Brussels Sprouts?

Oh, the possibilities are endless! These sweet Brussels sprouts make a fantastic side dish for roasted chicken, turkey breast, or a hearty beef roast. They also pair beautifully with vegetarian mains like a butternut squash risotto or a lentil loaf. The sweetness of the candy complements savory dishes perfectly, creating a delightful contrast of flavors. Consider serving them as part of a holiday spread, where they’ll undoubtedly steal the show from boring old mashed potatoes. They’re so good, they might even convert some Brussels sprout skeptics!

How do I store leftover Candied Brussels Sprouts?

Leftover candied Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or in the oven until warmed through. Keep in mind that they might lose some of their crispness upon reheating, but they’ll still be delicious. Consider adding them to a frittata or omelet for a sweet and savory breakfast twist! Repurposing leftovers is all part of the culinary adventure. Nobody wants to waste this sweet and savory goodness.