Caramelized Roasted Brussels Sprouts
Try this Caramelized Roasted Brussels Sprouts recipe, or contribute your own.
Try this Caramelized Roasted Brussels Sprouts recipe, or contribute your own.
- Carbohydrate 0.19585 g
- Cholesterol 0 mg
- Fat 3.45028583478067 g
- Fiber 0.0924750016530355 g
- Protein 0.0577308333333333 g
- Saturated Fat 0.475104416866515 g
- Serving Size 1 1 Serving (4g)
- Sodium 2.54983333336228 mg
- Sugar 0.103374998346965 g
- Trans Fat 0.103385500039195 g
- Calories 31 calories
Step-by-step
- Preheat oven to 450.
- Spray large cookie sheet generously with cooking oil.
- Place Brussels sprouts on cookie sheet and sprinkle with cumin, chili powder and olive oil.
- Toss sprouts gently with hands.
- Spread sprouts out over cookie sheet so there's space between each one.
- Sprinkle 2-3 tablespoons brown sugar over all the Brussels sprouts.
- Roast for 20 minutes, until brown on the outside and slightly crispy.
Substituting coconut oil for olive oil raises the roasting temperature tolerance while adding a distinct tropical aroma that alters the profile of the dish. Achieving deep caramelization on dense brassicas requires precise thermal management. High heat breaks down cellular walls rapidly, releasing moisture as steam while surface sugars undergo the Maillard reaction.
Pairing these sweet and spiced brassicas with acidic proteins, such as roasted pork loin or lemon-marinated chicken, cuts through the heavy fat content and balances the sweetness of the brown sugar. Acidity resets the palate between bites of dense, roasted vegetables.
Visual cues dictate doneness far more reliably than timers when roasting cruciferous vegetables. Look for deep mahogany outer leaves and tender interiors pierced easily with the tip of a paring knife. A pan preheated to 450 degrees Fahrenheit ensures immediate searing upon contact.
Spacing the halves cut-side down maximizes contact with the oiled sheet pan. Crowding the surface traps evaporating water, steaming the vegetables instead of browning them.
