Brussels sprouts actually taste great, which is the principal reason we’re presenting them for your consideration this holiday season. We’ve acquired a taste for roasting them. They caramelize and bronze, their crispy edges developing a toasty flavor. As sprouts contain little natural sugar, we add just a smidgen to help the caramelization process along.
I like to sprinkle some dried cranberries on top of the roasted sprouts for a tart contrast, but you can easily leave them off if you like, as cranberries are already featured prominently on the Thanksgiving table. You might also add some toasted walnuts or pecans if the fancy strikes you. Either way, I’ll wager that these little browned Brussels sprouts will be mighty popular. Better make a double batch!
Caramelized Brussels Sprouts
Serves 8 to 10 as a side dish
Preheat the oven to 400˚F. Line a baking dish or roasting pan with foil.
Trim, wash, and halve:
2 pounds Brussels sprouts
Cut into thin wedges:
1 large onion
Toss the onion and Brussels sprouts in the prepared dish with:
1/4 cup olive or canola oil
2 tablespoons sugar or brown sugar
2 teaspoons salt
1/2 teaspoon black pepper
Roast, stirring every 10 minutes, until the Brussels sprouts begin to caramelize and turn golden brown, about 30 to 40 minutes.
Sprinkle on top, if desired:
Photo by Megan Scott