Candied Brussels Sprouts Recipe
Make Candied Brussels Sprouts Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brussels sprouts
Candied glaze
Finishing & optional add-ins
Method
Prep and par-cook Brussels sprouts
- 1
Trim and halve
Trim root ends of the Brussels sprouts and remove any loose or yellowed outer leaves. Cut larger sprouts in half through the stem so cut side is flat; leave small ones whole.
- 2
Bring a medium pot of salted water to a boil (about 1 tsp salt per 2 quarts). Add the Brussels sprouts and blanch for 3 minutes to slightly tenderize but keep bright color. Immediately drain and transfer to a bowl of ice water to stop cooking. Drain thoroughly and pat dry with kitchen towels — dry sprouts will caramelize better.
Roast to caramelize
- 3
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and arrange the dried Brussels sprouts cut-side down in a single layer so they have space to brown. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
- 4
Roast in the preheated oven for 18–22 minutes, checking at 12 minutes. Roast until outer leaves are crisp and browned and the cut sides have deep caramelization. For larger sprouts it may take toward the longer end. Remove from oven and set aside.
Make candied glaze
- 5
While the sprouts roast, melt 3 Tbs unsalted butter in a medium skillet over medium heat. Add 1 clove minced garlic and cook 20–30 seconds until fragrant, taking care not to brown it.
- 6
Stir in 3 Tbs packed light brown sugar and 1 Tbs maple syrup (or honey). Cook, stirring, until sugar dissolves and mixture becomes glossy, about 1–2 minutes.
- 7
Add 1 tsp apple cider vinegar and 1/4 tsp red pepper flakes; stir to combine. Simmer gently for 30–45 seconds to slightly thicken the glaze. Remove from heat.
Combine and finish
- 8
Return the roasted Brussels sprouts to the skillet with the glaze (or pour glaze over sprouts on the baking sheet). Toss gently over low heat for 1–2 minutes so each sprout is evenly coated and glaze clings. If glaze seems too thick, add 1–2 tsp water to loosen.
- 9
Taste and adjust seasoning with additional salt or pepper if desired. Stir in 1 tsp fresh lemon juice to brighten the flavors.
- 10
Transfer to a serving dish and sprinkle with 1/2 cup toasted chopped pecans or walnuts and, if using, 2 Tbs grated Parmesan. Serve warm.
