Caramelized Brussels Sprouts

Caramelizing vegetables in the oven adds a real depth of flavour to them, as opposed to the usual boiling method. On top of that, you preserve the nutrients of the vegetables by cooking them this way.

Prep Time
10 minutes
Cook Time
20 minutes
caramelized brussel sprouts in a white bowl with a spoon
6 to 8
  • 2 lbs (900 g) Brussels sprouts
  • 3 tbsp (45 ml) olive oil
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
  • ¼ cup (60 ml) water
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 g) dijon mustard
  • ½ tsp (2 g) ground nutmeg
  • ½ tsp (2 g) ground cumin
  • ½ tsp (1 g) ground black pepper
  • ½ tsp (1 g) ground black pepper
  • ½ tsp (3 g) salt

Step 1

Pre-heat oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash and drain Brussels sprouts; trim ends and cut in half lengthwise.


Heat oil in a large skillet over medium heat and add Brussels sprouts. Cook, stirring occasionally, until parts of the Brussels sprouts begin to turn dark brown, about 10 minutes. Add brown sugar, water, vinegar, mustard, nutmeg, cumin, salt and pepper; stir to coat and cook 3 more minutes.

Step 4

Spread out Brussels sprouts on prepared baking sheet and roast in oven 5 minutes. Brussels sprouts should be tender with a hint of crispness (roast a few more minutes if a softer sprout is desired). Serve immediately.