Caramelized Brussels Sprouts
Ingredients
1½ lbs (680 g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup chopped pecans or walnuts (optional)
2 tablespoons grated Parmesan cheese (optional)
Instructions
Trim the Brussels sprouts, remove any damaged outer leaves, and cut them in half.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 3–4 minutes. Drain well and pat dry.
Heat the olive oil and butter in a large skillet over medium-high heat.
Place the Brussels sprouts cut-side down in the skillet. Cook undisturbed for 5–7 minutes until deeply golden and caramelized.
Add the garlic and cook for 30 seconds, stirring frequently.
Sprinkle the brown sugar over the sprouts and stir until it melts and coats them.
Add the balsamic vinegar, salt, pepper, and red pepper flakes (if using). Toss to coat and cook for another 2–3 minutes until the glaze thickens slightly.
Stir in the chopped pecans or walnuts, if desired.
Transfer to a serving dish and sprinkle with Parmesan cheese before serving, if desired.
Tips
For extra crispiness, avoid overcrowding the skillet.
A drizzle of hot honey or a few crumbles of cooked bacon make delicious additions.
Fresh Brussels sprouts caramelize better than frozen ones.
