Ingredients
- Brussels Sprouts, trimmed and halved: 1 pound
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Brown Sugar: 1/4 cup, packed
- Balsamic Vinegar: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Step 3: Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 4: While the Brussels sprouts are roasting, melt butter in a small saucepan over medium heat. Stir in the brown sugar, balsamic vinegar, and Dijon mustard. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sugar is dissolved and the sauce has thickened slightly.
- Step 5: Remove the Brussels sprouts from the oven and transfer them to the saucepan with the brown sugar glaze. Toss to coat evenly.
- Step 6: Return the coated Brussels sprouts to the baking sheet and bake for another 5-10 minutes, or until the glaze is caramelized and sticky. Serve immediately.
Notes
- Store leftover candied Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm them in a skillet over medium-low heat, stirring occasionally, to prevent sticking.
- These sweet and savory sprouts make a delightful side dish alongside roasted chicken or pork.
- For extra flavor, try adding a pinch of red pepper flakes to the brown sugar glaze to balance the sweetness with a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American