Honey Caramelized Brussels Sprouts

“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”

Dave Barry, Miami Herald Columnist
‘Dave Barry’s Bad Habits’ (1987)

This is a Brussels sprout recipe that even Dave Barry would love…


1 1/2 pounds fresh or frozen Brussels sprouts

1/2 pound of butter

2 tablespoons honey

Kosher salt to taste


If using fresh, trim Brussels sprouts (remove bottom core section and cut in half). Bring a salted pot of water to a rolling boil and blanch the sprouts, making sure not to overcrowd the pot. They should still retain some bite when you take them out. Drain the sprouts and place them on a sheet tray and cool. Pick them over, removing any loose leaves.

If using frozen, cook per package directions.

Brown butter in a large sauté pan. Pan should be extremely hot. Butter should sizzle, then foam, and at the point when the foam has disappeared, the sprouts should be added and tossed in order until covered with the butter. Be careful not to overcrowd the skillet — there should be enough room for the sprouts to make contact with the surface of the pan without being piled on top of each other. Turn flame down to about the lowest flame possible, 2 to 3 on a scale of 10.

Cook undisturbed for about thirty minutes.  After that time, toss periodically. The idea here is to give the sprouts sufficient enough time to be in contact with the skillet in order to properly brown. Add two tablespoons of honey to caramelize. If the pan appears to be too dry, extra brown butter can be added.

After approximately 2 to 3 hours, the sprouts should be mostly caramelized. Place them on a towel-lined tray to absorb excess butter. Season to taste with kosher salt.

18 thoughts on “Honey Caramelized Brussels Sprouts

  1. My French Heaven says:

    I never liked brussels sprouts. But with this beautiful picture I am willing to try again!

    • I promise you will like them!! The butter and honey transform the sprouts into tender little globes of deliciousness…

      Most recipes produce sprouts that are tough and bitter. Not a problem here. 🙂

      xo Deb

  2. Great quote! I will most definitely be trying these. I love Brussels sprouts, but this sounds like perfection.

  3. […] Honey Caramelized Brussels Sprouts (romancingthebee.com) […]

  4. Reblogged this on Romancing the Bee and commented:

    Essential Thanksgiving!!

  5. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  6. nutsfortreasure says:

    Reblogged this on Living and Lovin and commented:
    LOVE THESE!!!!!

  7. CastIronDan says:

    Just tried these tonight! They were outstanding. Thanks for posting!!

  8. Noe the funny thing is, I hated Brussel Sprouts until I tasted them this way, and now I’m a convert (sort of!) 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s