Ingredients
Brussels Sprouts Mixture
- 2 tablespoons of olive oil
- 1 tablespoon of brown sugar
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of water
- 2 teaspoons of dijon mustard
- 3 garlic cloves, chopped
- ½ teaspoon of Italian seasoning
- ¼ teaspoon sea salt
- Black pepper to taste
- 1 pound of brussels sprouts, trimmed and halved
- 1 shallot, thinly sliced
Instructions
- Prepare the Sauce and Mix: In a large bowl, combine olive oil, brown sugar, balsamic vinegar, water, dijon mustard, chopped garlic, Italian seasoning, sea salt, and black pepper. Mix thoroughly to blend flavors. Add the trimmed and halved brussels sprouts along with thinly sliced shallot, then toss everything until sprouts and shallots are well coated. Set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C). Line a large baking sheet with a silicone mat or parchment paper to prevent sticking and aid cleanup.
- Arrange and Caramelize Brussels Sprouts: Pour the brussels sprouts mixture onto the prepared baking sheet, spreading them evenly. Flip each sprout so that the cut side is facing down on the tray to maximize caramelization. Sprinkle additional brown sugar over the top to encourage a sweet crust. Bake for 25 minutes until sprouts are tender, soft inside, and lightly charred on the edges.
Notes
- To save time, buy pre-prepared (peeled) brussels sprouts to reduce prep work.
- For better caramelization, preheat the baking sheet while the oven is warming. This causes immediate searing as sprouts contact the hot surface.
- Place sprouts cut-side down to expose more surface area for direct contact and optimal caramelization.
- Avoid overcrowding the tray; allow space between sprouts to ensure air circulation and crisping rather than steaming.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
