Bourbon Glazed Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly the same size.

Place trimmed sprouts in a colander and pat dry thoroughly with paper towels or a clean kitchen towel. Excess moisture prevents good browning.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the sprouts with olive oil, kosher salt, and black pepper so they are evenly coated and spread them cut-side down in a single layer.

Roast in the preheated oven for 18–22 minutes, until the cut sides are deep golden brown and the edges are caramelized. Shake the pan halfway through to ensure even browning. Remove from oven and set aside while preparing the glaze.

Make a slurry

In a small bowl, whisk together the cornstarch and hot water until smooth; set aside.

Sauté aromatics

In a 10-inch skillet over medium heat, melt the unsalted butter. Add the minced shallot and cook 2–3 minutes until softened and fragrant but not browned. Add the minced garlic and cook for 30 seconds more.

Deglaze and build glaze

Carefully add the bourbon to the skillet (tilt the pan away from you) and stir, scraping up any browned bits. Add the brown sugar, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.

Stir in the cornstarch slurry and continue to simmer 1–2 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. If the glaze becomes too thick, whisk in up to 1 tablespoon water to loosen. Taste and adjust seasoning; add thyme if using.

Combine and finish

Add the roasted Brussels sprouts to the skillet and toss gently to coat them in the bourbon glaze. Cook together over medium-low heat 1–2 minutes so the sprouts absorb the glaze and are heated through.

Transfer glazed sprouts to a serving bowl and sprinkle with toasted chopped pecans if using. Serve immediately.