These were so absurdly delicious! I couldn’t stop talking about (or eating) them all of Thanksgiving, and I’ve never even been one to love brussel sprouts. Yum yum YUM.
Monica
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The thing about caramelized brussels sprouts is that they are a) adorable, b) delicious, and c) healthy, because they’re like baby cabbages disguised as beautiful food.
On our Washington, D.C. weekend getaway, I found various forms of brussels sprouts on every restaurant menu. Caramelized, roasted, chopped, sauteed, braised, you name it. And obvi, I ordered all of them. But there was only one that really made my heart flutter, and that was the caramelized brussels sprouts. How can a real live person say no to that crispy, golden exterior? So lightly sweet and so perfect.
And this is still a VEG-E-TA-BLE we’re talking about here.
Brussels sprouts are totally trendy right now, so in addition to being delicious and 150% cute, if you like them you get a free pass to the Cool Kidz Club because of their built-in awesomeness. And a bonus 200 cool person points for caramelizing them with a sweet maple orange sauce. And crumbling bacon all over them. And yeah, I’m serious.
I made these three different times because I am kind of picky about texture. The first time, they were sure crispy alright. Like, CRISPY crispy. My oven is a leetle bit over-zealous, and it’s all my oven. Totally all my oven. The second time, they were smushy and soft when sauteed on the stovetop. Not so much, friends. We’re looking for the light crunch factor here.
So the final time, when I got the crunch just right but not too much, it was by doing this:
That’s right, cut side down, in the pan. Not ideal for my lazier moments, because you have to literally place them one. by. one. in the pan. It requires moving your hands for at least two minutes, which… I know. WHAT IS THIS. It’s like I became your bossy Jillian Michaels. But the one on one attention to place each of them down in the pan is so worth it. They browned evenly on the cut side, cooked just enough to be fork tender on the back side, and then just sizzled to a perfect caramelization state when I added the sauce.
Angels singing? I hear it too. LALALALALALA.
This plus bacon plus Parmesan equals done. Delicious and done.
this recipe
And keep barking up that brussels sprouts tree because –>
Chopped Brussels Sprout Salad with Chicken and Walnuts
Chopped Brussels Sprout Salad with Creamy Shallot Dressing
Bacon and Brussels Sprout Salad
Zinggg.
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Simple Caramelized Brussels Sprouts
4.9 from 15 reviews
Author:Pinch of Yum
Total Time:35 minutes
Yield:6 as a side 1x
Print Recipe
Description
These caramelized brussels sprouts with a simple maple orange glaze take just 20 minutes from start to finish and pack a little nutrition punch.
Ingredients
Scale
6 slices bacon
20 brussels sprouts
juice of one navel orange (I got about 1/4 cup)
1 shallot, peeled and quartered
1/4 cup olive oil
2 teaspoons stone ground mustard
2 teaspoons cane vinegar (any kind would work)
2 teaspoons real maple syrup
1/2 teaspoon salt
Parmesan for topping
Instructions
Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half as pictured and set aside.
Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.
Fry the bacon according to package directions until crispy. Drain on paper towels. When cool enough to handle, chop into small pieces. Pour the hot grease into a small heatproof container and set aside.
Return the same pan to medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with a little bit of the reserved bacon grease (1-2 teaspoons) and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization. Toss with the reserved bacon and Parmesan cheese. Yummay!
Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
Use Mirin. It will remove the sulfur note that makes cruciferous vegetables taste bitter. Try adding salt to the water in which you boil them. Some of the chemicals in the Brussels sprouts will move into the water and hopefully the bitter elements may do so.
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
They stimulate detox enzymes found in the liver and may also be protective to cells. This enzyme action helps remove toxins from the blood and support the liver. Brussels sprouts also contain antioxidants that prevent cell damage.
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
Should you parboil Brussels sprouts before frying? Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried.
Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.
About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
Mushy or slimy texture Brussel sprouts feel firm and dry to the touch while they're fresh, but bacteria that cause spoilage will break down and soften the leaves. If you feel a slimy film or if your brussel sprouts have soft tender spots, then throw them away instead of eating them.
For best results, cook sprouts until just tender, never mushy. Overcooking produces the offensive odor associated with Brussels sprouts. It's caused by the release of sulfur-containing compounds. Overcooking also causes them to turn a drab olive green.
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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