Caramelized Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large (over 1 1/4 inch), halve or quarter them so pieces are roughly uniform. Place sprouts in a bowl and toss with the kosher salt; let sit 5 minutes to draw out a little moisture (helps with browning).

Heat pan

Heat a large heavy skillet (cast iron recommended) over medium-high heat until hot, about 2 minutes. Add the olive oil and swirl to coat.

Add the Brussels sprouts cut-side down in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let them sear without moving for 4–6 minutes, until the cut sides are a deep golden-brown and the sprouts release easily from the pan.

Stir the sprouts and reduce heat to medium. Add the unsalted butter and sprinkle the granulated sugar over the sprouts to encourage caramelization. Continue to cook, stirring occasionally, 3–4 more minutes, until sprouts are tender when pierced with a knife and nicely caramelized on multiple sides.

Push sprouts to one side of the pan. Add the minced garlic to the empty side and cook 20–30 seconds until fragrant (do not burn). Stir garlic into the sprouts.

Add the balsamic vinegar and soy sauce to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the liquid to bubble and reduce for 1–2 minutes, coating the sprouts in a glossy glaze. Taste and add freshly ground black pepper and adjust salt if needed (the soy adds saltiness).

Remove the pan from heat. Stir in the toasted nuts, lemon zest and chopped parsley. If using, sprinkle grated cheese over the hot sprouts and gently toss to melt slightly into the glaze.

Transfer to a serving dish, garnish with an extra pinch of lemon zest or a few whole toasted nuts for presentation, and serve warm.