Brown Sugar Brussels Sprouts

Why this recipe works

• Simple: The only equipment needed for this simple recipe is a bowl for mixing and a pan for baking. You can make it with your eyes closed!
• Flavorful: Mixtures of sweet, tangy, and savory flavors are complemented by crispy, crunchy, and chewy textures.
• Versatile: Serve brown sugar Brussels sprouts alongside holiday main dishes like turkey or ham, or make this dish as part of an everyday weeknight meal.
• Healthy: Brussels sprouts are regarded as a superfood. They’re low in calories, high in fiber, and contain a plethora of other vitamins and minerals.

What are brown sugar Brussels sprouts?

For some reason, Brussels sprouts are one of those vegetables with a notoriously bad reputation. Common complaints regarding this poor sprout include “too soggy, too chewy, or too bland!” Unfortunately, this is a direct result of the cooking technique and seasonings incorporated.

In this recipe, I’ll show you how to turn Brussels sprouts from bland and soggy into the fan-favorite of any dinner spread! Brown sugar is a common addition to Brussels sprouts, both to add rich, sweet flavors and to slightly caramelize the edges. Once roasted, they turn out incredibly crispy and delicious.

With the addition of crunchy pecans and tart cranberries, I promise you will never turn your nose up at Brussels sprouts ever again! This recipe requires very little effort and takes less than 30 minutes from start to finish!

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

• Brussels sprouts: When sourcing Brussels sprouts, check for small, tightly closed, and vibrant green sprouts. You also don’t want to see any blemished leaves as this will affect the overall flavor and texture. I recommend purchasing them from a farmer’s market, especially since they are in peak season from September through March.
• Olive oil: Use high-quality extra-virgin olive oil whenever possible. If you don’t have any, replace it with avocado oil or another neutral vegetable oil.
• Brown sugar: This will lightly caramelize the edges of the sprouts, creating a perfectly crispy texture. Use brown sugar for a deep, rich, and complex flavor. If you don’t have any, substitute it with dark brown sugar, coconut sugar, or muscovado sugar.
• Dijon mustard: To balance out the sweetness of the brown sugar, I prefer Dijon mustard. Make sure it’s smooth, not grainy.
• Dried cranberries: For bursts of tart, tangy flavors in each bite. You can never go wrong with dried cranberries, but dried cherries, golden raisins, or regular raisins work as well.
• Salt, pepper: To enhance the flavor of the Brussels sprouts, add sea salt and cracked black pepper to taste.
• Pecans: I personally love the combination of pecan halves with Brussels sprouts and brown sugar, but feel free to swap in your favorite nut. Walnuts, slivered almonds, or pine nuts are all great choices.

How to make brown sugar Brussels sprouts

Full instructions are in the recipe card at the bottom of this post.

1. Preheat the oven to 400°F, and line a baking sheet with parchment paper or foil.
2. Trim the woody stems off of the Brussels sprouts, and remove any discolored outer leaves. Slice the sprouts in half lengthwise.

3. In a large bowl, whisk together the olive oil, brown sugar, and Dijon mustard together.
4. Add the Brussels sprouts and cranberries, and toss to coat them evenly in the brown sugar mixture.

5. Spread the Brussels sprouts and cranberries in an even layer on the prepared baking sheet, making sure the Brussels sprouts are flat side down. Sprinkle them with a pinch of salt and pepper.

6. Roast them in the center of the oven for 15 -20 minutes, or until the sprouts are tender and beginning to caramelize.
7. Return to a mixing bowl and add the pecans. Toss to combine everything before serving.

Storage & reheating

If you have any leftover brown sugar Brussels sprouts, follow these simple storage instructions:

• Fridge: Transfer to an airtight container and store them for up to 5 days.
• Freezer: You should be able to freeze leftover Brussels sprouts for up to 3 months in a freezer-safe bag or container.
• Thaw: Thaw frozen Brussels sprouts in your fridge overnight prior to heating them up again.
• Reheating: Roast the Brussels sprouts in the oven at 400 degrees F for 8-10 minutes, or until they are completely warmed through. 

Variations

• Bacon: For a contrasting salty and savory element, add fried bacon bits to your mixture. 
• Spices: Create more depth of flavor with seasonings like garlic, onion, shallots, cinnamon, nutmeg, or red pepper flakes.
• Balsamic: Add a balsamic glaze in place of, or in addition to, the Dijon mustard.

Helpful tips

• Use small Brussels sprouts: Smaller sprouts tend to be sweeter and more flavorful. Plus, they crisp up better. If you have the option, opt for small, tightly closed sprouts.
• Watch your oven: All ovens vary slightly, so keep an eye on the Brussels sprouts as they roast to make sure they don’t burn. You may want to invest in an oven thermometer to double-check the accuracy of your oven.
• Roast flat side down: For the crispiest, most caramelized texture, make sure you cook Brussels sprouts flat side down.
• Don’t crowd the pan: To prevent a steamed Brussels sprouts texture, leave ample room between each one on your baking pan. If need be, use two baking pans.
• Dry after washing: Thoroughly dry the Brussels sprouts after washing them. If you skip this step, they won’t crisp up as nicely.
• Don’t move them around: It may be tempting to move the sprouts around and check on them, but the less you move them, the more charred they will turn out.

Common questions

Serving suggestions

Brown sugar Brussels sprouts make the perfect accompaniment to classic holiday dishes like turkey, ham, cranberry sauce, mashed potatoes, and gravy. 

For a well-balanced everyday meal, try serving them with a protein option like Air Fryer Whole Chicken, Air Fryer Pork Tenderloin, or Air Fryer Meatloaf.

To round out your meal, add grains or starches like Irish Mashed Potatoes, Mushroom Pea Risotto, or Mashed Potato Squash.

More Great Veggie Side Dishes

For more fresh and flavorful side dishes, be sure to take a look at some of my other popular vegetable recipes:

• Honey Roasted Carrots and Parsnips
• Creamy Parsnip Puree Recipe
• Air Fryer Roasted Vegetables
• Sautéed Green Beans With Garlic & Lemon
• Air Fryer Zucchini
• Roasted Rutabaga
• Air Fryer Spaghetti Squash
• Air Fryer Beets