The Best Caramelized Brussels Sprouts
These caramelized Brussels sprouts are a revelation! Sweet and crispy on the outside, tender on the inside, almost candy-like, and incredibly delicious.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
- 1+1/2 lb Brussels sprouts (uncleaned weight, Note 1)
- 3 tbsp butter (Note 2)
- 2+1/2 tbsp granulated sugar
- fine sea salt (or Kosher, to taste)
- black pepper ( to taste)
Instructions
- 1
Boil water: Bring a large pot of water to a boil. Use the time to clean the Brussels sprouts.
- 2
Trim Brussels sprouts: Cut off the tough stem with a small knife. Remove the wilted outer leaves. Cut the sprouts in half, but leave the tiny ones whole. Rinse them well in a colander.
- 3
Par-boil sprouts: Add salt and the sprouts to the boiling water. Cook them for about 5 minutes, you should be able to stick a fork into them, but they should not be mushy (they will still have to cook for a few minutes in the pan). Drain in the colander.
- 4
Make the caramel: Melt the butter in a large pan. Add the sugar and let it melt. At first, the sugar-butter mixture will be yellowish and foamy, and it will seem that the two ingredients will separate. Stir gently to help them come together. The mixture will soon start changing color.
- 5
Caramelize Brussels sprouts: Once the sugar mixture starts getting darker, add the sprouts. Turn them well in the pan to coat them, and continue turning them in the pan (with a wooden spoon) until the sugar is caramelized and the Brussels sprouts are covered with the caramel mixture. This step will take about 3-4 minutes (Note 3).