This roasted, caramelized brussel sprouts dish features brown sugar and apple cider.
It also does the impossible: bridges the gap between salad and dessert.
Ah, poor, maligned brussel sprouts.
The boiled foe of every toddler (and manchild) on earth.
Seriously, these are so good.
When we tested this recipe, I ate an entire bowl full .
These will be enormous winners at your holiday dinners, I promise.
Ingredients
You want to use high quality ingredients for this recipe.
When you are looking for Brussels sprouts, look for those that feel firm when you squeeze them.
You dont want any that have holes or are shriveled.
Leaves should be tightly layered.
When prepping the sprouts, trim the dry ends and remove yellow or damaged leaves.
it’s possible for you to half them or leave them whole depending on what you like best.
Use a paring knife to cut.
The cast iron pan makes it easy to take the brussels directly from the stovetop to the oven.
Serve with chicken or turkey .
or eat on their own.
They really are that good!
Get the printable recipe card below.
Caramelized Brussels Sprouts
Instructions
Nutrition
