Caramelized Brussels Sprouts

Caramelized Brussels sprouts are pan-seared until golden and crispy, then tossed with crunchy pecans in a tangy, sweet balsamic and honey glaze. You can even add a pinch of red pepper flakes for subtle heat.

I love how this side dish checks all the boxes — it’s fast enough for weeknights but fancy enough for the holidays. The inside of the sprouts stay tender, while the outside gets beautifully crisp. A sprinkle of Parmesan on top takes it over the top.

These are the perfect vegetables for Thanksgiving or Christmas, just like my Brussels sprouts with bacon and balsamic. Even picky eaters end up loving them!

You could roast Brussels sprouts, of course, but if you’re wondering how to caramelize Brussels sprouts in a pan, this method is quicker and delivers extra flavor. Plus, it frees up your oven for other holiday favorites like party potatoes or green bean casserole.

Ingredients for Caramelized Brussel Sprouts

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Brussel sprouts – Washed and dry thoroughly.
• Butter – Adds rich flavor and helps with browning.
• Honey – Sweetens the glaze and balances the tang.
• Balsamic vinegar – Reduces into a nice tangy balsamic glaze.
• Pecans – Adds crunch. I prefer to use roughly chopped pecans but pecan halves or whole pecans work too.
• Salt & pepper – To taste.
• Red pepper flakes – Optional, for a hint of heat.
• Grated Parmesan – Optional garnish before serving.

How to Make Caramelized Brussels Sprouts with Balsamic Vinegar

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Trim the ends of your sprouts, remove outer leaves, and halve lengthwise. Double check that they are well dried before progressing.

Step 2: In a large skillet over medium-high heat, melt the butter and then place the Brussels sprouts into the pan, cut side down. Let them sear, undisturbed, for 4-5 minutes.

Step 3: In a small bowl, whisk together the honey and vinegar, and then pour the mixture over the sprouts. Toss gently to coat the sprouts evenly in the glaze.

Step 4: Add the pecans and cook for another 3-4 minutes, stirring occasionally. The glaze will thicken and caramelize.

Step 5: Remove the pan from the heat, add salt and pepper to taste. If using red pepper flakes, add them now. Sprinkle with Parmesan and serve immediately.

Storage

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

To Reheat: Warm in the microwave or sauté in a skillet until heated through.

Freezing: Not recommended, sprouts may become mushy after thawing.

Serving Suggestions

We love these caramelized Brussel sprouts year-round, especially around the holidays. They pair well with Christmas spiral ham and Thanksgiving turkey, or everyday mains like crockpot steak bites, slow cooker marry me chicken, or even different types of fish.

Additions and variations

• Swap the nuts. Walnuts, almonds, or even peanuts work great.
• Add bacon. Diced ham or pancetta works too for a salty bite.
• Use maple syrup. Delivers the sweetness with a slightly different flavor.
• Add lemon: A squeeze of fresh lemon juice before serving brightens everything up.
• Nut-free. Try diced apples or dried cranberries instead.

More Easy Holiday Side Dishes

• Roasted Garlic Parmesan Cabbage Wedges
• Glazed Carrots with Honey and Brown Sugar
• Scalloped Ham and Potatoes
• Crockpot Sweet Potato Casserole