A simple recipe for candied Brussels sprouts, quickly prepared on the stovetop in about 30 minutes. Coated in a glossy sauce of orange, butter, and a few pantry staples, the sprouts develop an irresistible sweet and slightly tangy flavor. Tender, caramelized, and full of bright citrus notes, they make the perfect side dish for any meal.
Today I’m sharing a simple Brussel sprouts recipe that is the perfect side dish to anything protein (I’m talking fish and meat mainly). However, if you are a fan you can enjoy them as candy – that’s how we usually do.
Behind the Bites
Brussels sprouts have been grown in Europe for centuries, most likely developing from wild cabbages cultivated around the Mediterranean during Roman times. By the Middle Ages, farmers in what is now Belgium were carefully breeding the plants to produce the small, tightly packed buds we recognize today.
The vegetable takes its name from Brussels, where it became particularly popular and widely cultivated in the 16th century. From there, it gradually spread across northern Europe, including France, the Netherlands, and the United Kingdom. Thanks to their ability to thrive in cooler climates, Brussels sprouts became a dependable winter crop for many European farmers. Today they remain a familiar staple across Europe, especially during the colder months when hearty vegetables come into their own.
Ingredients and Substitutions
- Brussel sprouts – fresh, cleaned and later steamed
- Butter – or lard or duck fat if you so prefer
- Orange juice – fresh
- Lemon juice – can be replaced with apple cider vinegar too
- Sugar – or honey, however keep in mind the taste will differ
- Parsley – optional
- Sea salt – to taste
- Water – for steaming brussel sprouts
How to prepare candied Brussel Sprouts?
1st: Wash Brussel sprouts under cold water, remove the bottom and if needed the 1st layer of leaves. Place onto steaming basket, add water to the bottom of the pot and let brussel sprouts steam until they are soft, but not mushy.
2nd: In a large sauce pan melt butter, add in the sugar and let dissolve on low heat. Add in the orange juice, and the rest of the ingredients. Stir frequently and turn the sprouts around so they cook evenly on all sides. Remove when the liquid evaporates and the edges of the sprouts become brownish.
Simple Candied Brussel Sprouts
Equipment
- 1 wide soup pot with lid
- 1 vegetable steamer
- 1 large frying pan, tall
Ingredients
- 400 g brussel sprouts, small
- 4 tbsp. orange juice
- 2 tbsp. brown sugar, or honey
- 1 tbsp. lemon juice
- 4 tbsp. butter
- 2 tbsp. parsley, minced
- pinch sea salt, to taste
- water for steaming brussel sprouts
Instructions
- First, wash brussel sprouts and remove the outer layer and bottoms if needed.
- Then, place all brussel sprouts onto the vegetable steamer, add enough water at the bottom. Cook on medium heat until sprouts are cooked, but still firm (not mushy).
- In a large frying pan melt butter, add in the orange juice and lemon juice. Then, add in the sugar and let dissolve completely.
- Next, add in the well drained brussel sprouts and braise in the butter-orange mix. Stir frequently to let sprouts cook well on all sides.
- Remove sprouts when liquid evaporates completely. If needed add more butter during cooking.
- Sprinkle with parsley before serving. Serve while still hot.
Nutrition
This post may contain affiliate links, please see full disclosure here.
One of my boys loves brussel sprouts so very much. These were a hit. Served with meatloaf.
Your combination sounds delicious, thank you for taking the time to share.