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.

If only our mothers and grandmothers had known that instead of boiling sprouts until they were practically gray, they should have been eating roasted brussel sprouts!

Roasting sprouts brings out their sweetness, makes the outer leaves crispy, and just results in one very delicious green side!

This particular roasted brussel sprouts dish goes a step further: a quick brown sugar, apple cider, and butter glaze in a cast iron skillet into which you toss your fresh brussel sprouts.

Then 25 minutes roasted at high heat, and you have something that does the impossible: bridges the gap between salad and dessert.

Seriously, these are so good. When we tested this recipe, I ate an entire bowl full . . . by myself! These will be enormous winners at your holiday dinners, I promise.

Ingredients

1lb fresh brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
¼ cup high quality unsalted butter
2 tablespoons brown sugar
1 tsp Kosher salt
¼ cup apple cider

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 don’t 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. You can half them or leave them whole depending on what you like best. Use a paring knife to cut.

Make this recipe within three days of purchasing your sprouts, because they tend to lose sweetness as they age.

The cast iron pan makes it easy to take the brussels directly from the stovetop to the oven. If you don’t have a cast iron pan, just cook them on the stove in a regular pan and then transfer them to a lined or sprayed cookie sheet to roast.

Serve with chicken or turkey . . . or eat on their own. They really are that good! Enjoy! Get the printable recipe card below.

Caramelized Brussels Sprouts

This roasted brussels sprouts dish features brown sugar and apple cider; it also does the impossible: bridges the gap between salad and dessert.

4.38 from 37 votes

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Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Ingredients

1 lb brussels sprouts (fresh, rinsed, ends trimmed, rough outer leaves of larger sprouts removed)
¼ cup butter (high quality, unsalted)
2 T brown sugar
¼ cup apple cider
1 teaspoon kosher salt

Instructions

Preheat oven to 425°F.
Place butter, brown sugar, and salt in a cast iron skillet. Cook over high heat until bubbling and thickening.
Add apple cider and then keep stirring and cooking until the liquid is thick enough to coat the back of a spoon.
Toss brussels sprouts in the glaze until well-coated.
Roast for 25 minutes, tossing regularly, until sprouts are crispy and caramelized, whilst cooked through.

Nutrition

Let us know what you think of these brown sugar brussel sprouts in the comments! If you like this delicious side item, check out these other recipes: