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Caramelized Brussels Sprouts

  • Yield: 4 as a side dish 1x


  • 1517 large brussels sprouts
  • 1 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 1/4c pecans, toasted* and chopped (measure before chopping)
  • salt to taste


  1. Prepare brussels sprouts by washing, removing any brown leaves, and trimming the stems. Slice brussels sprouts thinly (or you can try to do this in a food processor). Heat the olive oil over medium high heat in a large pan. Add brussels sprouts and cook about 5 minutes, until bright green and tender. Add brown sugar and a pinch of salt and stir to coat. Taste and add additional salt as desired.
  2. Finish by tossing with the toasted pecans.


*I toast pecans by chopping them and putting them in a dry pan over medium heat. Stir them often and watch them carefully, so they don’t burn. When they’re fragrant and slightly browned, they’re done.