Irresistible Sweet & Sour Brussels Sprouts Recipe

Sweet & Sour Brussels Sprouts have a way of turning even the toughest vegetable skeptics into enthusiastic fans. Imagine biting into crispy, caramelized Brussels sprouts that dance with a tangy sweetness, leaving you wondering how something so green can taste so good. Now, picture this dish gracing your holiday table, as family and friends gather around, sharing laughter and stories while savoring the delightful flavors.

This recipe isn’t just about food; it’s about creating memories. I still remember the first time I served these Sweet & Sour Brussels Sprouts at a family dinner. My uncle, who once declared Brussels sprouts as “the devil’s cabbage,” took one hesitant bite and promptly changed his mind. The room erupted in laughter, and from that moment on, they became a staple at our gatherings.

I once made these Sweet & Sour Brussels Sprouts for a potluck, and they disappeared faster than you could say “more please.” Everyone wanted the recipe, and I felt like a culinary rock star!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Choose firm, fresh sprouts for optimal crunch; smaller ones tend to be sweeter.
• Olive Oil: A good quality extra virgin olive oil enhances flavor while providing healthy fats.
• Honey or Maple Syrup: Both add natural sweetness; use honey for a more robust flavor.
• Balsamic Vinegar: Opt for aged balsamic for a richer taste that complements the sprouts beautifully.
• Garlic: Freshly minced garlic brings aromatic depth; avoid pre-minced versions for best results.
• Salt and Pepper: Essential seasonings to elevate all flavors; don’t skip these!
• Crushed Red Pepper Flakes: Optional but recommended for a hint of heat that contrasts the sweetness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sweet & Sour Brussels Sprouts

Preheat your oven to 400°F (200°C) while you prepare your ingredients. Line a baking sheet with parchment paper for easy cleanup later.

Prepare the Brussels Sprouts: Trim the ends of each sprout and remove any discolored leaves before slicing them in half. Aim for uniform sizes so they cook evenly.

Toss with Olive Oil and Seasonings: In a large bowl, combine halved Brussels sprouts with olive oil, salt, pepper, garlic, and red pepper flakes if using. Toss until evenly coated; you want every sprout to feel loved!

Roast Until Golden Brown: Spread the seasoned sprouts on your prepared baking sheet in a single layer. Roast them in the oven for 20-25 minutes until they’re golden brown and crispy. You’ll know they’re ready when your kitchen starts smelling like heaven.

Add Sweetness with Honey or Maple Syrup: Drizzle honey or maple syrup over the roasted sprouts during the last 5 minutes of roasting. Watch as they caramelize beautifully—this is where magic happens!

Finish with Balsamic Vinegar: Once out of the oven, immediately drizzle balsamic vinegar over your Sweet & Sour Brussels Sprouts while they’re hot. Give them a gentle toss to coat all those glorious flavors evenly.

Now plate these beauties and prepare yourself for compliments galore! Enjoy every crunchy bite; you might even find yourself fighting over leftovers (if there are any).

With this guide in hand, you’re ready to transform ordinary Brussels sprouts into an unforgettable dish that will leave everyone asking for seconds—and maybe even thirds! Happy cooking!

Content: Add a splash of acidity with lemon juice to balance the sweetness of Brussels sprouts. A little zing can elevate your dish. I learned this after my friend said my sprouts were “too sweet” at a dinner party.

Roast Brussels sprouts until crispy for a delightful texture; they should be golden brown. The crunchiness adds a great contrast to the sweet sauce. I once overcooked them, and they turned into mush—never again!

Don’t skip the resting time after cooking; it allows flavors to meld beautifully. This is crucial for getting that perfect sweet and sour balance. I used to rush this step, but my family gently reminded me that waiting leads to tastier results.

Perfecting the Cooking Process

Start by roasting the Brussels sprouts until they’re golden and crispy, then toss them in the sweet and sour sauce just before serving to maintain their texture.

Add Your Touch

Feel free to swap out honey for maple syrup or add a sprinkle of chili flakes for some heat. Personalizing the recipe makes it uniquely yours!

Storing & Reheating

Store leftover Brussels sprouts in an airtight container in the fridge for up to three days. To reheat, briefly sauté them in a pan to retain crispness.

I still remember the first time I served these Sweet & Sour Brussels Sprouts at Thanksgiving. My Aunt Marge couldn’t stop raving about them, and now they’re a holiday staple!

FAQ

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can work, but fresh ones yield better texture and flavor.

How do I know when Brussels sprouts are done?

They should be crispy on the outside and tender on the inside, typically around 20-25 minutes.

What can I serve with Sweet & Sour Brussels Sprouts?

These delicious sprouts pair well with roasted meats or as part of a vegetarian platter.

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Sweet & Sour Brussels Sprouts

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Sweet & Sour Brussels Sprouts are a game-changer for vegetable lovers and skeptics alike. These irresistible sprouts, roasted to crispy perfection, are drizzled with a tantalizing sweet and tangy glaze that transforms them into a crowd-pleasing dish. Perfect for holiday gatherings or cozy weeknight dinners, this recipe promises delicious flavors and delightful memories shared around the table.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves approximately 4
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb Brussels sprouts, halved
• 2 tbsp extra virgin olive oil
• 2 tbsp honey or maple syrup
• 2 tbsp aged balsamic vinegar
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Brussels sprouts by trimming the ends, removing discolored leaves, and halving them.
3. In a large bowl, toss the halved sprouts with olive oil, garlic, salt, pepper, and red pepper flakes until evenly coated.
4. Spread the Brussels sprouts in a single layer on the baking sheet and roast for 20-25 minutes until golden brown and crispy.
5. Drizzle honey or maple syrup over the sprouts during the last 5 minutes of roasting.
6. Once out of the oven, drizzle with balsamic vinegar and toss gently before serving.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 163
• Sugar: 9g
• Sodium: 203mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg

Keywords: For extra caramelization, roast cut-side down. Feel free to swap honey for maple syrup and adjust spice levels with chili flakes. Store leftovers in an airtight container in the fridge for up to three days; reheat by sautéing briefly in a pan.