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Caramel Corn Brussels Sprouts
Crispy roasted Brussels sprouts tossed in a sticky brown-butter caramel glaze and finished with crunchy caramel corn and flaky salt. Sweet, salty, and a party favorite.
Notes
Starter recipe; adjust to taste.
RECIPE CARD
Caramel Corn Brussels Sprouts
Yield: 6 servings | Time: 40 minutes
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Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 3 Tbsp Olive oil
- 1 tsp Kosher salt
- 3 Tbsp Butter
- ¼ cup Brown sugar
- 2 Tbsp Maple syrup
- 1 Tbsp Apple cider vinegar
- Pinch Cayenne
- 2 cups Caramel corn, lightly crushed
- Flaky salt
Instructions
- Heat oven to 450°F. Toss sprouts with oil and salt and roast cut-side down 20–25 minutes until deeply browned.
- Melt butter in a skillet until nutty and brown. Stir in brown sugar, maple and cayenne and bubble 1 minute; add the vinegar.
- Toss the hot sprouts in the glaze.
- Top with caramel corn and flaky salt right before serving so it stays crunchy.
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Schossow Kitchen · schossowkitchen.com
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