I love this recipe because it transforms simple Brussels sprouts into a flavorful dish with layers of texture. The roasting process gives the sprouts crispy edges and a slightly nutty flavor.
I also enjoy how the caramel glaze adds a glossy sweetness balanced by the tangy balsamic vinegar and Dijon mustard. It brings out the natural flavor of the sprouts while adding a rich coating.
Another reason I like making this recipe is its presentation. Serving the sprouts on skewers makes them easy to share and adds a unique touch to the table, especially during gatherings or holiday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 lbs Brussels sprouts, trimmed 2 tablespoons olive oil Salt and black pepper, to taste Wooden skewers, soaked in water
1/3 cup honey or maple syrup 2 tablespoons brown sugar 2 tablespoons butter 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon mustard
1/3 cup chopped walnuts or pecans Fresh thyme or parsley, for garnish
Directions
I begin by preheating the oven to 400°F and lining a baking sheet with parchment paper.
I toss the trimmed Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.
I spread the Brussels sprouts on the baking sheet and roast them for about 20 to 25 minutes, turning them once so they caramelize evenly.
While the sprouts roast, I prepare the glaze by combining honey, brown sugar, butter, balsamic vinegar, and Dijon mustard in a small saucepan.
I simmer the mixture gently for about 5 to 7 minutes until it becomes thick and glossy, then remove it from the heat.
Once the Brussels sprouts are roasted, I thread them onto soaked wooden skewers.
I brush the warm caramel glaze generously over the skewered sprouts.
I sprinkle chopped walnuts or pecans over the skewers and return them to the oven for about 5 minutes so the glaze can set.
I garnish the finished skewers with fresh thyme or parsley and serve them warm.
Servings and timing
This recipe makes about 6 skewers, serving 4 to 6 people.
Preparation time: about 15 minutes Cooking time: about 30 minutes
Total time: about 45 minutes.
Variations
I sometimes replace honey with maple syrup for a deeper, slightly smoky sweetness in the glaze.
When I want a little extra flavor, I add a small pinch of red pepper flakes to the glaze to create a subtle spicy contrast.
For a different topping, I occasionally use toasted almonds or hazelnuts instead of walnuts or pecans.
storage/reheating
I store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
To reheat them, I place them on a baking sheet and warm them in the oven at 350°F for about 8 to 10 minutes until heated through.
I avoid microwaving them when possible because it softens the roasted texture.
FAQs
Can I prepare the Brussels sprouts ahead of time?
I sometimes roast the Brussels sprouts earlier in the day and keep them refrigerated. When I’m ready to serve, I glaze and warm them in the oven.
Do I need to use skewers?
I can skip the skewers if I prefer and simply toss the roasted sprouts with the glaze and nuts before serving.
Can I make this recipe vegan?
I replace the butter with plant-based butter and use maple syrup instead of honey to make the dish vegan.
How do I keep the Brussels sprouts crispy?
I make sure not to overcrowd the baking sheet so the sprouts roast properly and develop crisp edges.
What meals pair well with these skewers?
I like serving them with roasted chicken, grilled meats, or hearty grain dishes for a balanced meal.
Conclusion
Caramelized Brussels Sprouts Skewers are a flavorful side dish that I enjoy making whenever I want a sweet and savory vegetable dish with a festive presentation. The roasted sprouts, glossy caramel glaze, crunchy nuts, and fresh herbs come together to create a dish that feels both elegant and comforting. With simple preparation and bold flavor, it’s a recipe that always stands out on the table.
The Best caramelized Brussels sprouts skewers with a sticky honey butter glaze and crunchy pecans. A beautiful roasted vegetable recipe perfect for holiday dinners and festive gatherings.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 skewers (4–6 servings)
Category:Side Dish / Holiday Side
Method:Roasting
Cuisine:American / Holiday
Diet:Vegetarian
Ingredients
1 1/2 lbs Brussels sprouts, trimmed
2 tablespoons olive oil
Salt and black pepper, to taste
Wooden skewers, soaked in water
For the Caramel Glaze
1/3 cup honey or maple syrup
2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
For Topping
1/3 cup chopped walnuts or pecans
Fresh thyme or parsley, for garnish
Instructions
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread them on the baking sheet and roast for 20–25 minutes, turning once, until deeply caramelized and tender.
While the sprouts roast, combine honey (or maple syrup), brown sugar, butter, balsamic vinegar, and Dijon mustard in a small saucepan.
Simmer over low heat for 5–7 minutes until the mixture thickens and becomes glossy. Remove from heat.
Thread the roasted Brussels sprouts onto soaked wooden skewers.
Brush the sprouts generously with the warm caramel glaze.
Sprinkle with chopped walnuts or pecans and return to the oven for 5 minutes to set the glaze.
Garnish with fresh thyme or parsley and serve warm.
Notes
Soaking wooden skewers prevents them from burning in the oven.
Maple syrup can replace honey for a slightly deeper, richer sweetness.
A sprinkle of flaky sea salt at the end enhances the sweet and savory balance.
You can roast the Brussels sprouts ahead of time and glaze them just before serving.
