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Caramelized Brussels sprouts Christmas skewers on a rustic wooden table

Caramelized Brussels Sprouts Christmas Skewers

Cozy, caramel-kissed holiday bites that are quick to prepare and full of flavor, perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Brussels sprouts, trimmed
  • 2 tbsp olive oil
  • 1/3 cup honey or maple syrup
  • 2 tbsp brown sugar
  • 2 tbsp butter Use unsalted for better control over seasoning.
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/3 cup chopped walnuts or pecans Pumpkin seeds or toasted almonds can be used as a nut substitute.
  • Salt and black pepper, to taste
  • Wooden skewers soaked in water
  • Fresh thyme or parsley, for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to enable quick caramelization.
  2. Toss the trimmed Brussels sprouts with olive oil, salt, and pepper until glossy and well coated.
  3. Spread the Brussels sprouts in a single layer on a baking sheet.
Cooking
  1. Roast the Brussels sprouts until the outer leaves are deeply golden and the centers feel fork-tender, about 25–30 minutes, listening for light crackles.
  2. While the sprouts are roasting, combine honey (or maple syrup), brown sugar, butter, balsamic vinegar, and Dijon mustard in a small saucepan over medium heat. Stir until the butter melts and the glaze thickens slightly, about 3–4 minutes.
  3. When the Brussels sprouts are roasted, brush the caramel glaze over them so that the sauce clings to the edges.
  4. Return the sprouts to the oven for an additional 3–5 minutes to allow the glaze to set and bubble, aiming for a glossy, tacky finish.
Assembly
  1. Thread the caramelized Brussels sprouts onto the soaked wooden skewers.
  2. Sprinkle with chopped nuts and scatter fresh thyme or parsley before serving.

Notes

Trim sprouts evenly for uniform roasting. A time-saver tip is to roast sprouts on a hot sheet pan to speed up browning. If sprouts steam instead of crisping, spread them wider or roast hotter.