Brown Sugar Brussels Sprouts

Has anyone else noticed how brussels sprouts are the new “it” veggie?  Pioneer woman has blogged about them and served them at her Thanksgiving and Christmas dinner, (I know about that because she invited me to both.  I’m part of the family now…in my head.)  they are popping up on the Food Network and swank restaurants are serving them.  I say it’s about time.  Brussels sprouts have gotten a bad rap for a long time and I think their little feelings are hurt.  Let’s give them some love.

This week I decided to try sweetening them up and the result was amazing.  Dear Husband is still not a fan of them (despite their growing popularity) but he admitted that this recipe made them appetizing.  However, I will be honest…my boys would not eat them.  Addison ate a quarter of one but took about 5 minutes to chew it up and drank an entire glass of milk to get it down.  He  still hasn’t figured out that the faster you chew and swallow something the faster the horribleness of it will be over.  Harry just sat there with this mouth open and the sprout on his tongue until I conceded and let him spit it out.  I, on the other hand, gobbled them all up.

Who knows, maybe your kids will be more receptive than mine were.


1 lb. brussels sprouts, washed and cut in half
1 tsp. coarse salt
1 tsp. fresh ground black pepper
1/4 cup brown sugar
olive oil

Heat oven to 450.  Arrange brussels sprouts on a foil lined baking sheet.  Drizzle olive oil over sprouts, sprinkle with salt, pepper and brown sugar.  Note: all those measurements are approximate as I hardly ever use measuring spoons for something like this.  Just do your best and eyeball it.

Roast in oven for about 20 minutes, tossing once after about 15 minutes.  Sprouts should be tender and some of the leaves have a little char to them.  Serve immediately.

brussels sprouts

5 Responses

  1. hrosez

    Yeah, I’m not sure about this one. I have tried to the brussel sprouts, and I liked them as a kid, but not so much anymore.

  2. Judy Cain

    My sister and I both have tried roasting them in the oven and prepare to sauté them instead. The other “trick” she learned and taught me is that to remove the “bitter taste” that some detest, that comes from the core if it is left in. This is found when you cut them in half and at the very bottom where they have come off the stalk. Make a V-shape cut and remove that hard core before you sauté. Major difference, plus roasting seems to make them a bit bitter to us. We’ve tried and stick to our tried and true way now. I used to never come near them but she has converted me now! Worth trying.

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