Caramelized Brussels Sprouts with Walnuts
- Â Large mixing bowl
- Chef's knife
INGREDIENTS
- 1 pound/450 grams Brussels sprouts
- 2 tablespoons olive oil
- â…“ cup raw walnuts, chopped
- 1½ tablespoons date syrup
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- Flaky salt, to serve
INSTRUCTIONS
- Heat the oven to 400°F/200°C and place a sheet pan inside to preheat.
- Trim the Brussels sprouts, halve them, and toss with the olive oil, 1 tablespoon of the date syrup, the walnuts, and the salt. Lightly oil the hot sheet pan, then spread the Brussels sprouts in an even layer.
- Roast on the top rack until crisp and browned, 30 to 35 minutes, without flipping.
- Stir the remaining ½ tablespoon date syrup with the cinnamon. Transfer the Brussels sprouts to a serving plate, drizzle with the syrup mixture, and finish with flaky salt.
FAQ
What type of Brussels sprouts work best for this recipe?
The best Brussels sprouts for caramelized Brussels sprouts are small to medium-sized, firm, and bright green. Smaller sprouts tend to caramelize more evenly and develop a sweeter, nuttier flavor when roasted. Avoid large, leafy sprouts, as they can be bitter and may cook unevenly. Freshness is key; look for tight, compact heads without yellowing or soft spots. Washing thoroughly and trimming the ends ensures even cooking. Cutting the sprouts in halves or quarters exposes more surface area, allowing the natural sugars to caramelize beautifully in the oven.
How to perfectly caramelize the Brussels sprouts without burning them
Preheat your oven and sheet pan to ensure immediate high heat. Toss the sprouts with olive oil and a small portion of the date syrup, which helps them brown and stick lightly without burning. Spread them in a single layer with space between each piece to allow hot air circulation. Roast on the top rack and avoid flipping, as this encourages even browning on the cut side. Monitor the sprouts closely during the last 5–10 minutes, as natural sugars in the Brussels sprouts and date syrup can burn quickly.
Can these caramelized Brussels sprouts be made ahead of time?
For the best texture and flavor, it’s recommended to roast them just before serving. If making ahead, fully roast the sprouts, cool them to room temperature, and store in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat in a 375°F oven for 5–10 minutes to crisp up the edges, or gently sauté in a skillet to restore texture. Drizzle with the reserved date syrup-cinnamon mixture only after reheating to maintain the glossy caramelized finish and avoid sogginess.
Can I use frozen Brussels sprouts?
If using frozen, it’s important to thaw them completely and pat them dry to remove excess moisture, which can prevent proper caramelization. Cut larger sprouts in halves to ensure even roasting, and toss with olive oil and date syrup just like fresh sprouts. Because frozen Brussels sprouts can release more water, they may take slightly longer to roast, and the edges may be less crisp. Properly preheating the sheet pan and spreading the sprouts in a single layer will help maximize caramelization.
How do I store leftover caramelized Brussels sprouts?
Leftovers should be stored in an airtight container in the refrigerator for up to 2–3 days. Allow them to cool completely before sealing to prevent condensation, which can make them soggy. To reheat, spread them on a baking sheet and roast in a 375°F oven for 5–10 minutes to restore crisp edges, or sauté briefly in a skillet with a little olive oil. Drizzle any reserved date syrup mixture on top after reheating to maintain the sticky caramel finish.
How can I make the Brussels sprouts more flavorful?
Tossing the sprouts with garlic, shallots, or a pinch of chili flakes before roasting adds aromatic depth. Fresh herbs like thyme, rosemary, or sage can be sprinkled on after roasting for an earthy note. Adding a small squeeze of lemon juice or a dash of balsamic vinegar before serving brightens the dish and balances the sweetness of the date syrup. Toasted nuts, like walnuts, pecans, or almonds, provide crunch and a complementary nutty flavor.
Can these caramelized Brussels sprouts be part of a meal prep plan?
Yes! They are excellent for meal prep because they hold up well when stored properly and reheat nicely without losing flavor. Roast a large batch at the beginning of the week, store in an airtight container, and reheat as needed for lunches or dinners. Pair them with proteins like roasted chicken, turkey, or tofu and grains such as quinoa or rice for balanced meals. Keeping the date syrup-cinnamon drizzle separate until serving helps preserve the texture and glossy finish.
