Recipes

caramelized brussels sprouts

I returned from our camping trip on Monday craving water and vegetables.

I certainly don’t mean to whine and boast that “I survived off nothing but peanut butter and hot dogs”, when in reality it was exactly the opposite. I survived our camping trip off of red wine and rich food. Naturally, it was all delicious but as I finished the last buttery crumb of my ginger scone from a Big Sur Bakery run early Monday morning (worth every bite by the way!), I vowed my next meal would be a little…greener.

And as I flopped my backpack down on the floor of my house upon finally getting home later that day, I knew I needed brussels sprouts.

But not just any brussels sprouts! Whispery little brussels sprout ribbons seared in olive oil and garlic, caramelized with brown sugar, and tossed with toasted pecans.

A version of this was the first recipe I ever made from a blog, back in 2007. I was in culinary school and just beginning to discover the realm of food blogs, 101 Cookbooks being my first and absolute favorite. Heidi makes a version of these sweet shredded brussels and tosses them with crispy pan-fried tofu, a meal that me fall in love with food blogs forever.

Since then, I’ve experimented a little with the recipe and created a go-to dish that I make whenever I want to feel “healthy” (usually made after a wine and food-filled weekend or vacation) without sacrificing any flavor . These brussels sprouts are quick, easy and taste great on their own or paired with a protein or grain. The other night I ate them with some whole wheat cous-cous on the side and it was the perfect “green” meal I was craving.

I’m telling you—even if you “think” you hate brussels sprouts, try this. It will make a believer out you!

Caramelized Brussels Sprouts

serves 2-4 as a side-dish

adapted from 101 cookbooks

Print this recipe!

Ingredients:

12-14 large brussels sprouts

1 tbsp olive oil

1 clove garlic, minced

pinch sea salt

2 tbsp brown sugar

1/4 cup roughly chopped pecans or walnuts, toasted

Directions:

Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Time:

20 minutes

 

 

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170 Comments

  • Reply
    Lys
    October 19, 2011 at 4:21 am

    Ohmygoodness. I love brussel sprouts! I never thought of using brown sugar with them though, as I usually just toss them with olive oil and throw them in the oven to roast.

    Are they very sweet with the sugar? Roo hates anything sweet, that in his mind, should be savory. Or do these just add an extra crunch to the dish?

    The pecans are a total win though. Seriously, who hates pecans?

  • Reply
    Erika - The Teenage Taste
    October 19, 2011 at 4:24 am

    Brussel sprouts and I have an interesting past.
    When I was younger I used to “hate” them, mainly because my favorite TV characters did too. But then, when I became a foodie, I decided to try them again and I fell in LOVE! I probably eat brussel sprouts every other day. Is that weird? 😉

    • Reply
      Nick
      August 30, 2013 at 10:11 am

      Great for osteoarthritis

  • Reply
    Lauren @ What Lauren Likes
    October 19, 2011 at 4:25 am

    What a fantastic dish! I love the colour! Perfect side dish 🙂

  • Reply
    Heather
    October 19, 2011 at 4:34 am

    Oh my goodness, this looks heavenly! Brussels sprouts get the rough end of the stick sometimes…I think they’re a gem, no?

  • Reply
    Molly @ RDexposed
    October 19, 2011 at 4:35 am

    Brussels sprouts…be still thy heart. I usually roasted them at home or always order them at a downtown restaurant where they shred, pan fry, and add capers, parm, and lemon juice.

  • Reply
    Faith @ For the Health of It
    October 19, 2011 at 4:51 am

    I’m usually not into brussels sprouts – I can only think of one time I’ve actually enjoyed them (in a gnocchi with lemon butter) but this looks so different from the usual “roast with salt and pepper” method that I’ll have to give them another shot.

  • Reply
    Sabrina @ Radioactive Runner
    October 19, 2011 at 4:53 am

    I have to admit, the only reason I eat brussel sprouts is because they are healthy. I am definitely going to try this recipe though and I think it may possibly change my mind and the next time I can say, I eat them because I LIKE them!

  • Reply
    Erin (Travel, Eat, Repeat)
    October 19, 2011 at 4:56 am

    I was never a big fan of brussels sprouts until one year, my mom simply roasted them with some olive oil, rosemary, salt and pepper. Suddenly I was hooked — so much so that I ate a plate of brussels sprouts, mashed potatoes and a biscuit for breakfast the morning after Thanksgiving last year! yum…

  • Reply
    Blog is the New Black
    October 19, 2011 at 4:56 am

    LOVE bs! Looks like a great way to enjoy them. Last THanksgiving I cooked them in bacon fat… yum!

  • Reply
    Sally
    October 19, 2011 at 5:03 am

    I’ve never tried Brussels Sprouts shredded but I am intrigued. These look delicious! My husband refuses to eat them when I roast them, but I may be able to fool him into eating them if I shred them. . . .

  • Reply
    Heather (Heather's Dish)
    October 19, 2011 at 5:05 am

    i have a big bowl of leftover brussels that i’m going to be eating all day today. they’re heavenly!

  • Reply
    katie @KatieDid
    October 19, 2011 at 5:06 am

    mmm brussels are my favorite veggie, but I always buy them frozen I wonder if I could get that shredded technique down with frozen veggies or not.

    • Reply
      Denise Hall
      November 24, 2011 at 4:20 pm

      yes, shredding them works great with frozen ones…just microwave them a few seconds to thaw them a bit for slicing. ive been preparing them that way for years now. love it! ^^

  • Reply
    Brittany from CountingMyCupcakes
    October 19, 2011 at 5:10 am

    MMMM!! If it wasn’t for the pound of asparagus in my fridge about to go bad, I would be making this tonight!

  • Reply
    Amanda
    October 19, 2011 at 5:11 am

    i’ve actually been craving brussels sprouts the last few days (weird craving, i know). like you, it probably means that i’ve had a little too much sugar/simple carbs recently. this recipe looks delicious and is going on my must-make list!

  • Reply
    Kristina @ Foodnook
    October 19, 2011 at 5:15 am

    Brussels Sprouts are by far one of my favorite vegetables and I normally roast them but this looks just as delicious!

  • Reply
    Clair
    October 19, 2011 at 5:16 am

    Love Brussels sprouts and love all things caramelized. I’ll have to try this!

  • Reply
    Christa
    October 19, 2011 at 5:26 am

    This looks amazing! I was actually going to make brussels sprouts tonight for dinner and I am definitely going to use this recipe!

  • Reply
    Averie @ Love Veggies and Yoga
    October 19, 2011 at 5:28 am

    They look great and I love that you added brown sugar to the recipe.

    In many raw foodie circles, raw brussels are common and the way people do it is by chiffonad’ing or making ribbons out of them. I mean, chomping into a brussel otherwise is pretty hardcore.

    Love these pics, Jenna!

  • Reply
    J3nn
    October 19, 2011 at 5:31 am

    You have no idea how this appeals to my senses. I am borderline obsessed with Brussels sprouts! They’d have a restraining order on me if they could, I’m sure. Lol

    Yum! 🙂

  • Reply
    kathleen @ the daily crumb
    October 19, 2011 at 5:34 am

    i have never tried shredding my brussels sprouts, but can’t wait to give this recipe a shot!

    glad you enjoyed your trip… every buttery bite!

  • Reply
    jenna
    October 19, 2011 at 5:37 am

    I love/hate how you tease us with all the delicious food you eat on your adventures! 🙂 they always look and sound amazing!

    brussel sprouts are seriously beautiful, aren’t they? what a gorgeous dish! love the red cast iron as well..

  • Reply
    Rose
    October 19, 2011 at 5:56 am

    This one looks like a winner. Nice combo, Jenna!

  • Reply
    Lindsey
    October 19, 2011 at 6:01 am

    Can’t wait to try these!

    • Reply
      Lindsey
      November 5, 2011 at 5:26 am

      Even my husband liked them!!

  • Reply
    Sarah K. @ The Pajama Chef
    October 19, 2011 at 6:12 am

    wow! these sound fantastic. 🙂

  • Reply
    Cait's Plate
    October 19, 2011 at 6:14 am

    I love this idea! I definitely never would have thought to do this on my own. Things like this are exactly why I love your blog!!!

  • Reply
    Hilliary@HappilyEverHealthy
    October 19, 2011 at 6:23 am

    I am going to have to try this recipe! I was just talking about how I was craving brussel sprouts! Which is odd because as a kid brussel sprouts were the one veggie I hated! Now I just love them! Thanks for sharing!

  • Reply
    Amanda @FancyOatmeal
    October 19, 2011 at 6:43 am

    That looks delicious, even at 5:45AM!

  • Reply
    Heather @ girlyeverafter
    October 19, 2011 at 6:46 am

    Just recently I have fallen in love with brussel sprouts. I never knew the right way to make them so they were always bitter. I have a bag in the fridge and know what’s for dinner!

  • Reply
    Erica @ In and Around Town
    October 19, 2011 at 6:46 am

    This seems like a perfect way to cook these things – I try, but still haven’t found a good way so that I will actually enjoy them at home!

  • Reply
    Bev Weidner
    October 19, 2011 at 6:57 am

    This is my faaaavorite way to eat the sprouts of the brussels variety.

    DE-LISH.

  • Reply
    d.liff @ yelleBELLYboo
    October 19, 2011 at 7:12 am

    This looks fantastic. I make a really similar recipe that I’m posting a little bit later this week – mine neeeed bacon and balsamic though 🙂

  • Reply
    Jacky
    October 19, 2011 at 7:20 am

    I am so happy it is time for Brussels sprouts, I have been eating them like crazy. This recipe looks great, look forward to trying it.

  • Reply
    Priyanka
    October 19, 2011 at 7:25 am

    Thats a wonderful idea….
    Loved the photos as well they are very bright and beautiful

  • Reply
    Liz @ Tip Top Shape
    October 19, 2011 at 7:33 am

    I adore brussel sprouts. Usually just panfry them with olive oil and a little lemon–but this sounds even better!

  • Reply
    Gina @ Running to the Kitchen
    October 19, 2011 at 7:39 am

    That’s exactly how I feel after spending 6 days in San Fran eating a TON of rich food + desserts. I can’t wait for the green stuff when I get home today 🙂

  • Reply
    Liz @ Southern Charm
    October 19, 2011 at 7:40 am

    Jenna, this looks amazing! I am a HUGE fan of brussels sprouts and usually roast or steam mine. This recipe will definitely change things up for me in a good way! Can’t wait to try this out!

  • Reply
    Doris @ vanillacocoberry
    October 19, 2011 at 7:49 am

    Oh man.. your post comes 2 hours too late! just had brussel sprouts for dinner!!!

  • Reply
    Ashley @ My Food 'N' Fitness Diaries
    October 19, 2011 at 8:07 am

    I have always been a little “scared” of brussel sprouts. I don’t know why, but I’ve just never tried them with the fear that they’d be really gross. However, this post has inspired me to try them – they look SO good in your photos, and this recipe sounds great. Hopefully my feelings will change after I prepare them like this! Thanks! 🙂

  • Reply
    Deva @ Deva by Definition
    October 19, 2011 at 8:13 am

    These look really good. I haven’t had brussels sprouts in a while, in part because I only know of two methods to make them. I may have to give this one a try.

  • Reply
    amyt @ Chicken Nugget Momma
    October 19, 2011 at 8:17 am

    Ummm I was so going to post on here – OMG someone I am following on Pinterest so posted your pic of this……then I noticed – it’s YOU!! LOL DUH 🙂 This looks so delish!

  • Reply
    Kelli H (Made in Sonoma)
    October 19, 2011 at 8:18 am

    Those look awesome! I know I would love this! I love brussels sprouts.

  • Reply
    Lu
    October 19, 2011 at 8:25 am

    Um…Yeah! I’ll be making these as soon as I get to the store to buy Brussels sprouts. Love!

  • Reply
    Jen
    October 19, 2011 at 8:26 am

    Brussels are from the cabbage family so I could do this with cabbage instead?

    Do you have a simple, healthy but warming soup recipe to recommend? Or perhaps something for a blog post soon? Please 🙂

  • Reply
    Julie
    October 19, 2011 at 8:30 am

    This looks divine! I’ll definitely be making it one night this week!

  • Reply
    Maria (RealFitMama)
    October 19, 2011 at 8:32 am

    Oh Jenna – I am so making these tonight. This may be exactly what I need to convince my 10 year old (the 4 year old already loves brussel sprouts) that she, in fact, does like brussel sprouts. 🙂

  • Reply
    Krystina (Organically Me)
    October 19, 2011 at 8:40 am

    I’ve yet to try shredding brussels sprouts, but oh, I want to.

  • Reply
    Moni'sMeals
    October 19, 2011 at 9:02 am

    I could eat this as a side dish most likely every single day! Great post Jenna.

  • Reply
    Ashley @perfectleypeared
    October 19, 2011 at 9:04 am

    That looks delicious! I just planted some brussels sprouts plants and I’m so excited to get some and make this!

  • Reply
    Ashley @ The Drunk Squash
    October 19, 2011 at 9:12 am

    I love all of these brussel sprout loving commenters! I too learned my love of brussel sprouts just about a year ago… But it bums me out because I’ll be at the store and go “oooo brussel sprouts!” and usually anybody I’m with will respond with an “eh, no thanks.” If only they knew!
    As some people have said before, maybe this could be a good gateway brussel sprout dish haha

  • Reply
    Emmy (Wine and Butter)
    October 19, 2011 at 9:20 am

    I’ve just started a detox this week, which I WISH included those brussel sprouts! I am totally obsessed with roasted brusells sporuts (can’t spell it, never will be able to). I love them ‘marinated’ in maple syurp, olive oil, balsamic and mustard – and then smothered in salt and pepper! Its definitely one of my most favourite recipes EVER, although my husband disagrees when I say they taste like candy. whatever!

  • Reply
    amy walters, aDESIGNdock
    October 19, 2011 at 9:25 am

    I hear yah Jenna…I really have to remind myself to get those veggies in me. I somehow gravitate towards fruit and carbs! Ooh…and dessert.
    Yesterday I made a quick and simple Quinoa salad loaded with veggies (and of course cheese)! It was delish and it looked so pretty, I just had to blog about it!

  • Reply
    Casey @ Justin's Nut Butter
    October 19, 2011 at 9:38 am

    I usually make my brussel sprout with orange and walnuts, but brown sugar and pecans sound just as good.

  • Reply
    Sara K
    October 19, 2011 at 9:54 am

    Yum! I admit I’m one of those people quite skeptical about brussel sprouts, but not only does your recipe sound delicious but the pictures practically prove it!

  • Reply
    Khushboo
    October 19, 2011 at 9:57 am

    I always eat brussel sprouts roasted but this looks fabulous- thanks for the recipe. Love how easy it is too!

  • Reply
    Joelle (on a pink typewriter)
    October 19, 2011 at 11:02 am

    I made something similar to this for last Thanksgiving-
    So yummy but also good for you.:)

  • Reply
    Kati @ The Ivey League
    October 19, 2011 at 11:08 am

    Mmm, my co-workers and I were just talking about a recipe similar to this. I’m going to have to give them another try :>

  • Reply
    Tee @ She Writes, Bites, and Window Shops
    October 19, 2011 at 12:03 pm

    These look amazing! I usually just roast brussel sprouts until they’re nice and crispy, but I will definitely be trying this!

  • Reply
    Christie
    October 19, 2011 at 12:20 pm

    I made that same caramelised tofu and brussels sprouts dish from 101 Cookbooks earlier in the year! So. Good.

    Caramelised veges are the best. I swear you can make anything taste good with sugar! Will be bookmarking this one…

  • Reply
    Lindsey
    October 19, 2011 at 1:44 pm

    This recipe looks delicious! I can’t wait to make it. Maybe even tonight. Thanks for sharing it!

  • Reply
    Sonia (the Mexigarian)
    October 19, 2011 at 4:32 pm

    Um, yum. Must get me to the store and a bag of brussels. <3

  • Reply
    Angela @ PattycakesnPancakes
    October 19, 2011 at 7:19 pm

    I just love brussel sprouts. I can eat them everyday. Now I have a new recipe to add to my sprout collection. TY!!

  • Reply
    Liz
    October 19, 2011 at 7:24 pm

    I loooooooove roasted brussels sprouts, but always slice them in half, toss with olive oil, freshly-ground sea salt, and freshly-ground pepper, and SOMETIMES fresh garlic. I’m a purist… I often don’t even use the garlic, although I LOVE garlic. but I have never thought of cutting them into ribbons. I’m not sold on the brown sugar… it’s not that I don’t think it would be good, but I leave it out when caramelizing onions, too… I don’t want additional sweetness. But mmmmmmmmmmm…. the idea of brussels sprouts and pan-friend tofu… I AM MAKING THIS TOMORROW!!!

  • Reply
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  • Reply
    Sara B.
    October 19, 2011 at 8:24 pm

    I have actually only tried brussels sprouts once, but like them a lot. So, I have definitely wanted to try cooking some for myself, but wasn’t sure how to go about doing this. This recipe will definitely come in handy!

  • Reply
    Shelley
    October 20, 2011 at 1:26 am

    you literally made me drool. over brussel sprouts. wtf Jenna. How do you do these things??

  • Reply
    Amy
    October 20, 2011 at 3:49 am

    I love caramelised brussels sprouts! I usually do them in the the oven though. I will have to try this recipe – thanks for sharing 🙂

  • Reply
    Aleyta
    October 20, 2011 at 12:53 pm

    I LOVE brussels and these look AMAZING!!!

  • Reply
    KaraHadley
    October 20, 2011 at 1:22 pm

    As I was reading this my boyfriend walked up behind me and said, “I’d eat that. You can make it tomorrow.” Thanks for the recipe. And for creating a vegetable dish that he actually asks for.

    • Reply
      jenna
      October 20, 2011 at 9:15 pm

      love.that.

  • Reply
    BasicallyBarefoot » random dinner.
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  • Reply
    The Healthy Hostess
    October 20, 2011 at 7:59 pm

    I made these tongiht. The sugar does wonders – they were way better than I expected! I tried them first without the sugar but knew they were missing something – after adding it, they were to die for!
    🙂

  • Reply
    Stella
    October 21, 2011 at 6:52 am

    I made this the other day when I read your blog. LOVED IT!! With a side of quinoa, it was a filling and delicious dinner for me and the Hubby.

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  • Reply
    Keri @ Mrs.RAWnk
    October 22, 2011 at 7:54 pm

    I just made these tonight and they were so delicious! I subbed out maple syrup for the brown sugar and left out the nuts. Even my super picky husband really liked these!

  • Reply
    Sara Sami
    October 23, 2011 at 5:08 pm

    I just finished eating these and I had to come back here and tell you how amazing they are! They’re not too sweet, absolute perfection! I love the blog, keep these amazing recipes coming!

    So happy,
    Fellow Florida girl

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  • Reply
    Sarah
    October 26, 2011 at 7:26 pm

    I made these for dinner tonight! It was delicious! Thanks for the recipe, Jenna!

  • Reply
    Caroline
    October 28, 2011 at 6:11 am

    I made this recipe last night for dinner with my boyfriend. The recipe was so easy, we did all the prep/cooking for this dish while our turkey legs and sweet potatoes were roasting in the oven. The brussel sprouts were delicious, my bf and I both had some, then I couldn’t help myself I finished the rest before having some turkey. I will definitely be making this again, maybe for Thanksgiving with the family.

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  • Reply
    Leann
    October 30, 2011 at 5:31 pm

    This was the best! Served it along some grilled pork loin and mashed sweet potatoes. Perfect Sunday night dinner:)

  • Reply
    Sheri
    October 31, 2011 at 7:41 am

    I made this for dinner last night and it was absolutely wonderful!! The kids still wouldn’t eat it but my husband who said he didn’t like brussel sprouts loved it. He was eating it off of everyone else’s plate and asked me to make it again. Next time I’ll cook it a little longer than the directions since I thought it was a little too crunchy. I’ll also make more since it shrinks down a lot.

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    Anne
    November 1, 2011 at 5:29 am

    We just had for dinner this last night….so good! I almost doubled the amount of Brussels sprouts and just couldn’t stop eating it!

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  • Reply
    Laura
    November 9, 2011 at 6:43 pm

    I made these tonight for dinner, and it’s safe to say I’ll never cook Brussels sprouts in any other way ever again.

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  • Reply
    Mallory
    November 14, 2011 at 5:08 pm

    This is incredible! I’ve been reading your blog for about a month now and I’ve wanted to make this since you posted this recipe. I’ve never ever tried brussel sprouts and I’ve never had any interest. But I made this tonight and I can’t wait to make it again. Thank you!

  • Reply
    Suzanne
    November 16, 2011 at 7:51 pm

    I finally made this tonight and wow! Delish. My husband and I loved it! I’m adding it to my Thanksgiving menu.

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  • Reply
    Caitlin @ Vegetarian in the City
    November 21, 2011 at 9:28 am

    i am so making this on thursday. thank you!

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  • Reply
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  • Reply
    Caroline
    November 25, 2011 at 6:21 am

    Made these for Thanksgiving yesterday and they were such a hit! Added a bit of bacon to up the savory factor…my non-brussels-believers are now converts. Thank you!!

  • Reply
    ButterYum
    November 25, 2011 at 7:18 am

    I made these this week and they were a big hit. Even did a quick blog post about them with a link back to your blog. Great recipe – Thanks!

    http://butteryum.blogspot.com/2011/11/caramelized-brussels-sprouts.html

  • Reply
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  • Reply
    Marissa
    November 30, 2011 at 7:41 pm

    These are delicious and seriously get better with every bite! I made them to share with my boyfriend, but he’s still not home from work and I’m really tempted to finish them off and hide the evidence!

  • Reply
    { Kaileen Elise } Make Every Day Extraordinary » Blog Archive » Good Eats & Gratitude
    December 4, 2011 at 7:50 am

    […] another side, I made Caramelized Brussels Sprouts from Eat, Live, Run. Jenna posted about these in October and I wanted to make them ever since. These are such a […]

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    Ros
    December 4, 2011 at 6:23 pm

    I remembered I wanted to make this or another recipe I saw and sorta combined and altered it by adding some chopped red pepper, onion diced, and bacon chopped. We have nut allergies so I used sunflower seeds and it was great! My fussy husband who doesn’t like b. sprouts liked it and said, ” This is the way to eat brussel sprouts!” SCORE! Thank you.

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    Beth Rodkey
    December 7, 2011 at 5:40 am

    This is AMAZING. Everyone who tries it loves it. Make it REALLY amazing by cooking bacon, removing bacon, cooking the shredded brussels sprouts in bacon fat, then adding the rest of the ingredients (plus the chopped up bacon!). It’s so good, the best way to eat brussels sprouts by far.

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    Avital Greenbaum
    December 8, 2011 at 8:37 am

    I am such a brussel fan fanatic lately! I usually enjoy them in a savory preparation but I recently tried them braised with pears and apple cider and they were amazing! This recipe is definitely something I will try- thanks!

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    { Kaileen Elise } Make Every Day Extraordinary » Blog Archive » #Reverb11 Mini Muses – Struggle, Discover, Remember
    December 10, 2011 at 6:43 am

    […] A better opportunity. Running. David’s Tea. The Civil Wars. Stuff You Should Know. The History Chicks. Caramelized Brussels Sprouts. […]

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    PNewton
    December 19, 2011 at 7:40 am

    Search for ‘carmelized brussels sprouts’ brought me to your recipe. My family does not like brussels sprouts and gave me one last chance to redeem this veggie. I made your recipe last night and it was a hit. They have requested that I make it again for Christmas. Thank you

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    Semi-Slacker Mom
    December 24, 2011 at 7:47 am

    I love brussels sprouts, so I tried this at Thanksgiving & it was such a hit, I’m making it again for Christmas. Even the non-brussels sprout eaters loved it!!!

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    Sharon T in the SLC
    January 25, 2012 at 6:14 pm

    I was looking around tonight for brussels sprouts recipes and decided to give yours a try. SO GREAT! Thank you so much! I had no idea that the brown sugar would caramelize everything so beautifully and so quickly. I may or may not have eaten the entire pan myself. Just sayin’.

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    Gail J
    January 25, 2012 at 8:56 pm

    Whoever created this recipe is an ABSOLUTE GENIUS!
    Husband hates Brussel Sprouts. College daughter hates Brussel Sprouts.
    This was easy, tasty and pretty. Now we have a healthy go-to side dish besides green salad. : ) Thank you!

  • Reply
    Bethany F
    January 29, 2012 at 5:19 pm

    I had recently decided I needed to try brussels sprouts as an adult, and when I found this on pinterest, I decided this definitely seemed the way to go. I tried them tonight and they were a hit! My husband and I devoured the entire bowl. And he hardly eats any vegetables!

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    Adrea
    March 2, 2012 at 4:24 pm

    This was a very delicious and easy recipe that I enjoyed very much. It was the first time I cooked brussels sprouts and I had no idea how it would turn out, but it was fantastic. I’ve share the recipe with several people already.

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    Cathy
    April 14, 2012 at 7:52 pm

    Thank you so much for this recipe! I tried it and it is so delicious! I think I’ll be eating more brussel sprouts in the future : )

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    Ali O
    April 20, 2012 at 7:26 am

    Okay, so I know this post is like 6 months old, but I’m a little behind on my recipes to try list! Made these last night and they are A-MAZING! Even my hubby (who was highly skeptical, declaring “you’re not making cheesy brussels sprouts? All I can say is they better be good”) was in love, he finished the pan!

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    Balsamic Glazed Chicken with Carmelized Brussel Sprouts and Roasted Cauliflower « These Two Hands
    May 8, 2012 at 10:41 am

    […] Caramelized Brussel Sprouts recipe here […]

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    Week in Photos May 20 ~ 25 » Red Velvet Moments
    May 25, 2012 at 6:29 pm

    […] Brussels Sprouts (Compliments of this Eat,Live,Run Blog and Pinterest, Turkey Burgers and Homemade Sweet Potato Fries tossed with a little garlic and Parmesan Cheese!  […]

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    Emily
    June 20, 2012 at 1:17 pm

    I actually made this last night but from a different recipe. Trader Joe’s sells pre shredded brussels sprouts. Instead of Brown Sugar I used Balsamic Vinegar. It was AMAZING! And I’m not a huge Brussels Sprout fan.

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    TMP – Day 16 – and an Amazing Meal! | Cue Your Life
    June 25, 2012 at 9:08 pm

    […] here for the original recipe that this was added on to from Jenna over at Eat Live Run. She’s a […]

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    Dinner date with Jess | turnedtowardthesun
    July 11, 2012 at 6:48 am

    […] chickpea salad, caramelized brussels sprouts, strawberries and […]

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    Diana Pintar
    September 6, 2012 at 8:21 am

    Just made these. Wonderful!!! Many thanks!

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    Week 3 Review « ampcideas
    September 11, 2012 at 9:20 pm

    […] & Seared Pork Chop, Roasted Sweet Potato, Caramelized Brussels Sprouts, Half-glass […]

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    Thanksgiving Recipe Round Up « Diary of a Jewell
    October 5, 2012 at 5:40 pm

    […] Caramelized Brussel Sprouts from Jenna at Eat Live Run […]

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    Vegetarian Thanksgiving – Yes You Can, And I Promise, No One Will Starve « My One Precious Life
    October 7, 2012 at 4:38 pm

    […] Caramelized Brussels Sprouts – I’m mostly leaving this recipe alone, although I’m going to add a titch of butter and I think I’ll include the brown sugar in the cooking process instead of at the end. […]

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    This Week's Menu - Gamerwife
    October 22, 2012 at 6:09 am

    […] Friday: Horseradish Salmon with Caramalized Brussels Sprouts […]

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    teri@managedmacros
    October 22, 2012 at 5:28 pm

    Sold!! I’m pinning!

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    This Week's Menu - Gamerwife
    October 29, 2012 at 6:11 am

    […] Horeseradish Salmon was predictably delicious and simple, while the Caramelized Brussels Sprouts were unpredictably delicious. We added a little bacon for some smokey goodness & left out the […]

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    Thanksgiving Things « Life as Lauren
    November 2, 2012 at 7:01 am

    […] Caramelized Brussel Sprouts […]

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    Caramelized Brussels Sprouts & Quinoa Risotto | Living to be Well
    November 7, 2012 at 3:20 pm

    […] first came across the recipe for Caramelized Brussels Sprouts. I was excited because I knew I had a bag of frozen brussels sprouts in the freezer. Because they […]

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    Rebecca
    November 11, 2012 at 8:38 pm

    One full year later…
    I just made these, and they are amazing. My new favorite vegetable!

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    Amy
    November 14, 2012 at 6:42 pm

    This were the best brussels sprouts!! I love brussel sprouts and I have roasted them many different ways, but never done them on the stove top. These were awesome!!

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    Celery Root and Potato Mash with Parsley Oil Drizzle » Chez Us
    November 14, 2012 at 8:35 pm

    […] Caramelized Brussels Sprouts – Eat Live Run […]

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    Thanksgiving: 10 Slamming Sides | Greenpointers
    November 20, 2012 at 5:01 am

    […] 9. Caramelized Brussels Sprouts from Eat Live Run […]

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    happy thanksgiving | a week from thursday
    November 22, 2012 at 4:24 pm

    […] Caramelized brussel sprouts […]

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    Thanksgiving Throwdown |
    November 23, 2012 at 3:00 pm

    […] Caramelized Brussels Sprouts […]

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    For all the haters « Eating on a Napkin
    November 23, 2012 at 7:32 pm

    […] Brussels Sprouts adapted from Eat.Live.Run serves […]

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    Thanksgiving Dinner for two or ten | Cookin' Up Life
    November 24, 2012 at 9:39 am

    […] from my spice stash!) Mushroom-Walnut Stuffing from Martha Stewart (I only did half of the onion.) Caramelized Brussels Sprouts from Eat Live Run (The brown sugar made these pop!) Mashed Potatoes from The Pioneer Woman (I cut […]

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    Thanks & Giving | Why Buy the Cow When You Don't Drink the Milk
    November 29, 2012 at 5:06 am

    […] also made caramelized brussel sprouts from Eat, Live, Run.  I bought the brussel sprout stalk from Trader Joe’s because I thought […]

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    Starting fresh « Bored and Hungry: Recipe trial and error
    January 12, 2013 at 7:08 am

    […] Recipe #1 – Caramelized Brussels Sprouts from Eat, Live, Run: http://www.eatliverun.com/caramelized-brussels-sprouts/ […]

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    caramelized brussels sprouts over rice « Recipes Remembered
    January 22, 2013 at 7:31 pm

    […] source: eat live run […]

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    Haddock with Caramelized Brussels Sprouts | Cooking with an Evolved Dad
    February 7, 2013 at 11:52 am

    […] photos, and lo and behold a shot of thinly sliced Brussels sprouts caught my eye.  Looking at the details sold these as they also contain brown sugar.  How can you not like a vegetable dish that contains […]

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    Ali
    February 14, 2013 at 3:28 am

    Holy deliciousness! My taste buds were in heaven. I shall have to make again. My partner wasn’t a fan, but that just leaves more for me.

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    Yvearl @ Yvearl.com
    March 13, 2013 at 8:52 pm

    My sister-in-law re-introduced me to Brussels sprouts a few years ago and o.m.g. Her version had bacon, and, well, we know how that went. Needless to say, from then on, I’m a believer. A born again brussels sprouts believer!

    Must try this version. I always need something green and crunchy after a glutinous vacation. Thanks for sharing.

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    Yummy Monday: Caramelized Brussels Sprouts : Katie Grace Designs
    March 25, 2013 at 4:53 am

    […] Yummy Monday: Caramelized Brussels Sprouts January 10, 2012 I know what you are thinking, “Brussels Sprouts? Yuck!” But rest assure that these will change your mind if you never cared for them before. I found this recipe on pintrest and have made this once a week for the last four weeks. They are DELICIOUS! I changed the original recipe up a little bit but I’ll link it up to so you all can have both.  Enjoy! Caramelized Brussels Sprouts – 14-15 large brussels sprouts – 2 TB Extra virgin olive oil – 1 clove minced garlic – 2 TB brown sugar – Salt and Pepper to taste – Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Recipe and image from: Eat Live Run […]

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    Linda
    April 1, 2013 at 6:41 am

    Everyone must try this recipe! I made Easter dinner yesterday and converted brussels sprouts haters with this one. It is SO GOOD I am making it again tonight with my remaining brussels. Had I known how good this is I would have made more.

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    Brandie
    April 11, 2013 at 5:27 pm

    This is hands down my new favorite ! I am cooking dinner for my boyfriends parents for the first time soon and this will be involved! I made a few substitutions due to what I had on hand… I mixed olive and coconut oil (I use coconut oil in almost everything) and instead or pecans I did thin almond slices and dried cranberries ! Oh my so good!

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    Cindy
    July 27, 2013 at 6:24 pm

    I like brussels sprouts but these just weren’t good. They didn’t caramelize at all. The sugar I added just kind turned into a sweet syrup. I also think the 2 tbsp of sugar was too much and they were way too sweet. I ended up not adding the pecans because I was too busy trying to fix the sweetness, which I did a little with some added soy sauce.

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    Fresh For Fall « Tats Tips – Wedding Blog and Advice From The Wedding Salon Bridal Shows
    August 28, 2013 at 10:03 am

    […] Caramelized Brussel Sprouts […]

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    tout the sprout – trader joes, nike tempos & reality shows –
    October 28, 2013 at 12:47 pm

    […] caramelized brussels sprouts (from eat live run blog) […]

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    Caramelized Brussels Sprouts with Toasted Pecans | hugs 'n kitchen
    November 10, 2013 at 12:42 pm

    […] Caramelized Brussels Sprouts with Toasted Pecans Recipe from Eat Live Run […]

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    Tips & Recipes for Maximum Nutrient Absorption | Healthy Way To Cook
    November 13, 2013 at 8:01 am

    […] 3. Olive Oil and Brussel Sprouts (via Eat Live Run) […]

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    Southern Ontario Locavore Menu Nov. 18 – 24 | The Local Kitchener
    November 18, 2013 at 3:58 am

    […] Caramelized Brussel Sprouts […]

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    A fANNEtastic Lunch | Peanut Butter Fingers
    November 21, 2013 at 1:19 pm

    […] Caramelized Brussels Sprouts […]

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    Thanksgiving Recipes | International Superfriends
    November 24, 2013 at 1:30 pm

    […] Caramelized Brussels Sprouts from Eat, Live, Run […]

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    Caramelized Brussels Sprouts | Cookware Store
    November 26, 2013 at 3:07 am

    […] nighttime photo scare you away – give this one a try!Caramelized Brussels Sprouts from Eat, Live, Run serves […]

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    JulieH
    November 28, 2013 at 4:03 pm

    I made this for Thanksgiving dinner tonight and it was delicious. The sweetness of the brown sugar paired perfectly with the natural bitterness of the sprouts. I will definitely make thos again.

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    Upside Down Sides | Three Points Kitchen
    November 29, 2013 at 6:48 pm

    […] Carmelized Brussels Sprouts with Pecans — Who would have guessed that a bit of sweetness would turn up in the brussels sprouts? Shredding the sprouts changes the texture so much that even sworn brussels sprouts haters wolf them down, and the stovetop preparation is quick and easy. […]

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    Thanksgiving 2013 | The Idle Loaf Thanksgiving 2013 | Just Another Girl Who Kneads Bread
    December 2, 2013 at 7:10 pm

    […] in charge of mashed potatoes, and to finish the side dishes off with something green, I made some caramelized brussels sprouts, which we love and make year […]

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    Sweet and Sour Brussels Sprouts Slaw | Neo-Homesteading | Romantic food ideeas
    February 8, 2014 at 9:56 am

    […] and Sour Brussels Sprouts Slaw This recipe is similar to caramelized Brussels sprouts, or even slaw. This is a very classic flavor combination, of sprouts, bacon and nuts. Candied […]

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    Caramelized Brussels Sprouts with Strawberries » That's So Michelle
    October 8, 2014 at 11:32 am

    […] . . .  This recipe is only slightly tweaked from Jenna’s caramelized brussels sprouts (at Eat Live Run). I started out with her recipe but instead of walnuts I wanted something sweet, […]

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    Thanksgiving #1: Classics with a Twist | THE M.A. TIMES
    November 10, 2014 at 2:02 am

    […] and Apple Stuffing ::  Brined and Roasted Turkey :: Caramelized Brussel Sprouts :: Chocolate Pecan Pie :: Orange Spice Coconut Pumpkin Pie :: Cheesy Creamed Corn […]

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    New Recipe I Tried: Caramelized Brussels Sprouts
    February 18, 2015 at 1:01 pm

    […] found this recipe for caramelized brussels sprouts over on Pinterest, but I adapted it a tiny bit. Technically Mr. […]

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    Pistachio Crusted Cod | A Hint of Honey
    February 25, 2015 at 7:28 pm

    […] any fish would pair well with this topping though- flounder, tilapia, salmon, etc. I paired it with caramelized brussel sprouts and smashed roasted potatoes (up […]

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    Caramelized Brussel Sprouts - The Gingered Whisk
    October 10, 2017 at 2:35 pm

    […] tried brussel sprouts yet? What is your favorite way to eat them? Caramelized Brussel Sprouts (Eat Live Run) Yields: 4 servings 12-14 large brussel sprouts 1 TBSP olive oil 1 clove garlic, minced […]

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