Caramelized Brussels Sprouts

Brussels sprouts get a bad wrap. Many kids grow up disliking the vegetable, in the same way that many children aren’t very fond of broccoli. Much of this negative reputation is the result of years of boiled brussels sprouts, a technique which makes the vegetable look soggy and waterlogged.

In recent years many cooks are finding that roasting at high heat can give brussels sprouts a delightful taste. Brussels sprouts are a great vegetable to caramelize. As the vegetable turns bronze, the edges develop a crispy, toasty flavor.

There’s only so much convincing we can do though. Try caramelizing brussels sprouts at home with this tasty recipe we found on The Joy of Cooking. Let us know how it turns out in the comments!

Caramelized Brussels Sprouts

Serves 8 to 10 as a side dish

Preheat the oven to 400˚F. Line a baking dish or roasting pan with foil.
Trim, wash, and halve:
2 pounds Brussels sprouts
Cut into thin wedges:
1 large onion
Toss the onion and Brussels sprouts in the prepared dish with:
1/4 cup olive or canola oil
2 tablespoons sugar or brown sugar
2 teaspoons salt
1/2 teaspoon black pepper
Roast, stirring every 10 minutes, until the Brussels sprouts begin to caramelize and turn golden brown, about 30 to 40 minutes.
Sprinkle on top, if desired:
(Dried cranberries)