Thanksgiving Week: Caramelized Brussels Sprouts

We discovered this recipe just a week ago and have made it three times since. It do believe it would be a perfect side to accompany your Thanksgiving Day turkey.

Not a fan of brussels sprouts? This variation will change your mind. It tastes like I candy. I promise.

More seasonal sides:

Apple Harvest Quinoa
Butternut Squash, Apple, Gorgonzola Gratin
Glazed Carrots with Orange and Ginger
Maple and Sage Roasted Root Vegetables

Caramelized Brussels Sprouts

(Print this Recipe)

Servings: 6


  • 12-14 large brussels sprouts, peeled and thinly sliced
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • pinch salt
  • 2 Tbsp brown sugar
  • 1/4 cup roughly chopped pecans, toasted
  • 1/4 cup dried cranberries


Heat olive oil in a large skillet over medium-high heat. Saute garlic for 30 seconds. Add brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add salt and brown sugar and toss together. Finish with toasted pecans and dried cranberries.

(Adapted from Eat, Live, Run)

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