If you love vegetables that transform into irresistibly caramelized bites, these Sweet Sticky Glazed Brussels will immediately earn a spot in your weekly rotation. This dish strikes the perfect balance of crispy edges, glossy sweetness, and savory depth. Imagine tender Brussels sprouts coated in a sticky glaze that clings to every leaf just the kind of side dish that disappears before it even reaches the table.
In this recipe, you’ll learn the exact method to achieve lacquered, golden-brown perfection without burning, plus chef-tested tips for the glossiest glaze and the best texture. Whether you’re serving a holiday crowd or elevating a simple dinner, Sweet Sticky Glazed Brussels deliver bold flavor with very little effort.
Table of Contents
Sweet Sticky Glazed Brussels
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4
Calories: 168 per serving
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp brown sugar, packed
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 tsp fine sea salt
- 1/8 tsp black pepper
Instructions
- Heat a large skillet over medium-high. Add olive oil and swirl to coat.
- Place Brussels sprouts cut-side down in the skillet. Leave undisturbed for 4–5 minutes to develop deep caramelization.
- Reduce heat to medium. Add butter and let it melt around the sprouts.
- Stir and continue cooking for 3–4 minutes until sprouts are tender but still vibrant.
- In a small bowl, whisk together maple syrup, brown sugar, soy sauce, Dijon mustard, garlic, and red pepper flakes.
- Pour the glaze over the Brussels sprouts. Toss to coat.
- Simmer for 3–4 minutes until the glaze thickens and becomes glossy.
- Season with sea salt and black pepper. Toss once more and serve hot.
Substitutions & Dietary Swaps
This delicious side dish is highly adaptable, and the glaze can shift flavors depending on your pantry:
- Vegan: Replace butter with vegan butter or add an extra tablespoon of olive oil.
- Gluten-free: Swap soy sauce for tamari or coconut aminos.
- Lower sugar: Reduce maple syrup and brown sugar by half; add 1 tbsp balsamic vinegar to compensate.
- Honey option: Substitute honey for maple syrup for a more floral sweetness.
- Spicier version: Increase red pepper flakes or add 1/2 tsp chili crisp.
Chef’s Pro Tips
- Don’t overcrowd the pan: Proper browning requires space between sprouts. Use two pans if needed.
- Start cut-side down: This ensures even caramelization, giving the glaze something to cling to.
- Let the glaze tighten: Remove from heat right when the glaze turns syrupy not watery, not burned.
- Add aromatics at the end: Garlic goes in the glaze to prevent scorching.
- Finish with acidity: A squeeze of lemon brightens the sweetness beautifully.
Make Ahead, Storage & Reheating
Brussels sprouts reheat surprisingly well when glazed correctly. Here’s how to keep them at their best:
- Make Ahead: Sear the Brussels sprouts in advance and refrigerate. Glaze them just before serving.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat for 3–5 minutes. Add a splash of water to loosen the glaze.
- Air Fryer Option: Reheat at 350°F for 3 minutes for a crisp edge.
Troubleshooting & Common Mistakes
- Sprouts burned before tender? Your heat was too high; reduce and cook slower.
- Glaze too thin? Simmer for an additional 1–2 minutes until sticky.
- Glaze too thick? Add 1–2 tsp water or broth to loosen.
- Bitter Brussels? Ensure deep browning; bitterness lessens when caramelized.
- Mushy texture? Overcooking remove sprouts while they still have bite.
Flavor Pairings & Serving Suggestions
These Sweet Sticky Glazed Brussels pair beautifully with comforting mains and hearty baked goods:
Sweet Sticky Glazed Brussels
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan.
- Place the Brussels sprouts cut-side down in a single layer in the skillet. Cook undisturbed for 4–5 minutes, until deeply browned and caramelized on the cut sides.
- Reduce the heat to medium, add the butter to the pan and let it melt around the Brussels sprouts. Stir and cook for another 3–4 minutes, until the sprouts are tender but still bright green.
- In a small bowl, whisk together the maple syrup, brown sugar, soy sauce, Dijon mustard, minced garlic and crushed red pepper flakes (if using).
- Pour the glaze mixture over the Brussels sprouts. Toss to coat evenly.
- Simmer for 3–4 minutes, stirring frequently, until the glaze thickens and turns glossy, clinging to the Brussels sprouts.
- Season with fine sea salt and black pepper to taste. Toss once more so everything is well coated.
- Serve the Sweet Sticky Glazed Brussels immediately while hot and shiny.
Notes
FAQs
Can I use frozen Brussels sprouts?
Fresh works best, but frozen can be used if thawed and dried thoroughly before searing.
Can I roast instead of pan-searing?
Yes! roast at 425°F for 20–22 minutes, then toss with the glaze in a hot skillet.
How do I avoid bitterness?
Deep caramelization and a balanced glaze counteract natural bitterness.
Can I double the recipe?
Absolutely! use a larger skillet or two pans to maintain space for browning.
Are Sweet Sticky Glazed Brussels good for holidays?
They’re perfect for Thanksgiving, Christmas, or any celebration because they stay glossy and flavorful.
Can I add bacon?
Yes! crisp 3–4 slices first, then cook the sprouts in the rendered fat.
Conclusion
These Sweet Sticky Glazed Brussels deliver everything you want in a memorable side dish caramelized edges, sticky glaze, and irresistible flavor. Whether you’re elevating a simple weeknight dinner or brightening a holiday table, this recipe brings restaurant-quality results with pantry ingredients.
If you enjoyed this recipe, explore more delicious vegetable sides in our collection and keep experimenting with bold flavors in your kitchen!