How to Cook Appetizing Caramelized Brussels Sprouts

Caramelized Brussels Sprouts. Not Sure How to Keep Your Sprouts? Check Out Tips & Tricks from Glad®. Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.

Place the Brussels sprouts in a single layer, cut side down (in batches if necessary). Bring a large pot of salted water to a boil. Transfer to ice-water bath, and let stand until cool. You can have Caramelized Brussels Sprouts using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Caramelized Brussels Sprouts

1. It's 1 lb. of brussels sprouts, washed, drained and patted dry, trimmed and halved lengthwise.
2. Prepare 1 tbsp. of butter.
3. You need 1 tbsp. of olive oil (or better yet a few tbsp. of bacon drippings!).
4. It's 1 tbsp. of Dijon mustard.
5. Prepare 1 tbsp. of honey.
6. You need of Kosher salt and fresh ground pepper.

Add brussel sprouts into a bowl with the glaze and toss to coat. Essential for perfectly crispy, caramelized, and flavorful sprouts! Olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. Caramelized Brussel Sprouts with Bacon Like a Bubbling Brook. sea salt, bacon, butter, brussel sprouts.

Caramelized Brussels Sprouts step by step

1. Melt butter and olive oil or just the bacon drippings if going that route..
2. Add brussels sprouts, toss to mix, add a sprinkle ofkosher salt. Cook and stir until brown and tender crisp..
3. Stir mustard and honey until well combined, add to brussels in skillet and stir another minute or two until well caramelized..
4. Season with salt and pepper.

Roasted Brussels Sprouts, caramelized with a little brown sugar and spiced up with some chili powder and cumin.these are divine! Saute over medium heat until the Brussels sprouts are lightly caramelized. Caramelized Balsamic Glazed Brussels Sprouts Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. In a heat-proof bowl, pour the bacon fat from the pan, using only the drippings that remain coated on the bottom of the pain.