These yummy, salty, crunchy caramelized brussels sprouts are so good! The dark caramelized parts of the Brussels sprouts are the best part!
I’ve got to say that I have never liked Brussels sprouts. The first time I tasted them as a child, I gagged! Brussels sprouts are so cute to look at because they are so small (everything is cute when it’s miniature, right? LOL). So after that experience, I really didn’t want to try them again. I’ve tried everything, but I continued to hate them.
Fast forward to this recipe for caramelized Brussels sprouts with mushrooms and onions and garlic. Oh my…I LOVED every morsel of this caramelized Brussels sprouts recipe. They are so yummy! The super dark parts of the roated Brussels sprouts are my favorite part! This recipe is so simple too that it’s ridiculous! Ha.
These caramelized brussels sprouts are:
High in fiber
High in manganese
High in potassium
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
I think you will be pleasantly surprised!
- 1 1/2 pounds Brussels sprouts with outer leaves removed until the end bulb is expose and cut it off
- 3 tablespoons olive oil
- 2 cloves garlic, pressed (optional)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground pepper, or to taste
- 1/2 onion, thinly sliced
- 1 cup minced mushrooms with stems removed
- Preheat oven to 400 degrees Fahrenheit.
- In a large resealable plastic bag, add all ingredients. Seal tightly and shake to entirely coat vegetables.
- Pour vegetables onto a baking sheet and roast in oven for about 30-45 minutes. Shake the pan every 5 to 7 minutes to brown evenly. You may need to occasionlly reduce the heat so they don't burn. Slow-roasting your sprouts enhances the flavor. The goal is to have the Brussels sprouts as dark as possible without burning.
- Serve immediately.