How To Make Brussel's Sprouts That Don't Suck
How To Make Brussel's Sprouts That Don't SUCK! is a medium American recipe that serves 4. 250 calories per serving. Recipe by ThatDudeCanCook on YouTube.
Prep: 28 min | Cook: 1 hr 23 min | Total: 2 hrs 6 min
Cost: $47.65 total, $11.91 per serving
Ingredients
- 2 pounds Brussels Sprouts (trimmed, outer leaves removed (save some leaves for garnish))
- 1 tablespoon Salt (for blanching water and final seasoning)
- 1/4 cup Olive Oil (extra‑virgin, Graza Sizzle recommended for roasting)
- 1/4 cup Maple Syrup (for maple‑cherry glaze)
- 2 tablespoons Cherry Vinegar (for maple‑cherry glaze)
- 2 tablespoons Unsalted Butter (cut into cubes, added to glaze)
- 1/4 cup Honey (for honey‑apple cider glaze)
- 2 tablespoons Apple Cider Vinegar (for honey‑apple cider glaze)
- 1/4 cup Steen Cane Syrup (for cane‑balsamic glaze)
- 2 tablespoons Balsamic Vinegar (for cane‑balsamic glaze)
- 4 slices Bacon (thick‑cut, rendered crisp)
- 1/2 cup Pecans (toasted, can substitute peanuts or walnuts)
- 1 Lemon (zest only, for garnish)
- 1 small Shallot (minced, optional for final glaze)
- 1 clove Garlic (minced, optional for final glaze)
- 1 tablespoon Graza Drizzle Olive Oil (finishing drizzle, optional)
Instructions
Trim and Clean Sprouts
Cut off the very tip of each sprout, peel away any loose outer leaves, and save a handful of the nicer leaves for later garnish.
Time: PT10M
Blanch Sprouts
Bring 4 quarts of water to a rolling boil, add 1 tablespoon salt, then add sprouts in batches. Cook 3‑6 minutes until bright green, then immediately transfer to a colander and spread on a towel to steam away.
Time: PT10M
Dry Sprouts
Pat the blanched sprouts dry with paper towels so they roast crisp, not steam.
Time: PT5M
Oil and Arrange
Toss the dried sprouts with 1/4 cup olive oil until evenly coated, then spread in a single layer on a sheet pan.
Time: PT5M
Roast Sprouts
Roast in a pre‑heated 425°F oven for 25 minutes, flipping once after 20 minutes, until the cut sides are deep brown and the tips are caramelized.
Time: PT25M
Temperature: 425°F
Make Maple‑Cherry Glaze (Option 1)
In a medium‑high heat pan, reduce 1/4 cup maple syrup for 2 minutes, add 2 tbsp cherry vinegar and reduce another 3 minutes, then whisk in 2 tbsp butter off the heat until smooth.
Time: PT8M
Glaze Roasted Sprouts
Toss the hot roasted sprouts in the prepared glaze until evenly coated, then sprinkle a pinch of salt.
Time: PT2M
Toast Nuts
Spread pecans on a sheet pan and toast in a 325°F oven for about 20 minutes, stirring halfway, until fragrant and lightly browned.
Time: PT20M
Temperature: 325°F
Render Bacon
Place bacon slices in a cold skillet, turn to medium heat and cook 8 minutes, turning occasionally, until crisp. Remove and drain on paper towels, leaving the rendered fat in the pan.
Time: PT8M
Fry Saved Sprout Leaves
Add the saved sprout leaves to the hot bacon fat and fry 3 minutes, stirring, until crisp and darkened. Remove with a slotted spoon onto paper towels.
Time: PT3M
Sear Roasted Sprouts
Add the roasted sprouts back to the skillet, cut side down, and sear for 4 minutes to develop extra caramelization.
Time: PT4M
Final Sweet‑Savory Glaze
Add minced shallot, garlic, a handful of crisp bacon bits, 2 tbsp balsamic vinegar, 1/4 cup Steen cane syrup, and 2 tbsp butter to the pan. Cook over medium‑high, stirring, until the mixture thickens like caramel (about 5 minutes).
Time: PT5M
Finish and Serve
Transfer the glazed sprouts to a serving platter, sprinkle toasted pecans, crispy bacon pieces, fried sprout leaves, lemon zest, and drizzle with Graza Drizzle olive oil. Finish with a pinch of salt.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 18 g
- Fiber
- 4 g
Dietary info: Gluten-Free, Contains Pork, Contains Dairy
Allergens: Dairy, Tree nuts, Pork
Ingredient Substitutions
- Instead of Salt: kosher salt
- Instead of Olive Oil: other high‑heat extra virgin olive oil
- Instead of Maple Syrup: honey, agave nectar
- Instead of Cherry Vinegar: red wine vinegar
- Instead of Unsalted Butter: ghee
- Instead of Honey: maple syrup
- Instead of Apple Cider Vinegar: white wine vinegar
- Instead of Steen Cane Syrup: brown sugar dissolved in water
- Instead of Balsamic Vinegar: sherry vinegar
- Instead of Bacon: pancetta, smoked turkey bacon
- Instead of Pecans: peanuts, walnuts
- Instead of Lemon: lime zest
- Instead of Shallot: yellow onion
- Instead of Garlic: garlic powder
- Instead of Graza Drizzle Olive Oil: any high‑quality finishing olive oil
Equipment Needed
- Large Pot
- Colander
- Sheet Pan
- Large Skillet
- Oven
- Tongs
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Zester (optional)
- Paper Towels
- Spatula
Critical Steps — Do Not Skip
- Trim and clean sprouts
- Blanch sprouts
- Roast sprouts
- Render bacon
- Final sweet‑savory glaze
Chef Tips from the Video
- Save the outer sprout leaves – they become delicious chips when fried.
- Using a single‑origin extra‑virgin olive oil adds a bright flavor that shines through the glaze.
- For extra depth, add a splash of sherry vinegar to the final glaze.
Troubleshooting
Sprouts are soggy after roasting.
Make sure the sprouts are thoroughly dried after blanching and avoid overcrowding the sheet pan; increase oven temperature to 440°F for the last 5 minutes.
Glaze is too thin.
Continue reducing over medium‑high heat until it coats the back of a spoon; add a little more butter to thicken.
Nuts burn quickly.
Stir the nuts halfway through the toasting time and check at 15 minutes; lower oven temperature to 300°F if they darken too fast.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently in a skillet.
Freezer: Not recommended – texture will become soggy.
Room temperature: Can sit out for up to 2 hours after cooking.
Make-Ahead Tips
- Blanch and roast the sprouts up to 24 hours ahead; store in the fridge and reheat before glazing.
- Glazes can be prepared in advance and kept warm on low heat.
- Toast nuts and render bacon ahead; keep them in separate containers.
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts in American cuisine?
Brussels sprouts were introduced to the United States by Dutch settlers in the 18th century and became a staple winter vegetable. Over time they earned a reputation for being bland, but modern techniques like blanching and roasting have revived them as a celebrated holiday side.
What are the traditional regional variations of Brussels sprouts in American cuisine?
In New England, Brussels sprouts are often boiled and tossed with butter and bacon. In the Midwest, they may be roasted with maple syrup, while Southern cooks sometimes add a sweet‑savory glaze similar to the one in this recipe.
How is roasted Brussels sprouts traditionally served in the United States during Thanksgiving?
The classic Thanksgiving serving pairs roasted Brussels sprouts with crisp bacon, toasted nuts, and a drizzle of brown butter or maple syrup, providing a balance of salty, sweet, and nutty flavors that complement the turkey and stuffing.
What occasions or celebrations is roasted Brussels sprouts traditionally associated with in American culture?
Roasted Brussels sprouts are a popular side for Thanksgiving, Christmas, New Year's Eve, and holiday pot‑lucks because they can be made ahead and offer a festive mix of textures and flavors.
How does roasted Brussels sprouts fit into the broader American comfort food tradition?
The dish embodies American comfort food by combining hearty vegetables with indulgent ingredients like bacon, butter, and sweet glazes, delivering a rich, satisfying side that feels both rustic and refined.
What are the authentic traditional ingredients for roasted Brussels sprouts versus acceptable substitutes?
Traditional ingredients include fresh Brussels sprouts, salt, butter, and bacon. Acceptable substitutes are olive oil for butter, turkey bacon for pork bacon, and maple syrup or honey for sweetening, allowing flexibility for dietary preferences.
What other American dishes pair well with roasted Brussels sprouts with sweet‑savory glaze?
They pair beautifully with roasted turkey, honey‑glazed ham, mashed potatoes, cranberry sauce, and a creamy mushroom gravy, creating a balanced holiday plate.
What makes roasted Brussels sprouts with sweet‑savory glaze special or unique in American cuisine?
The combination of three‑step seasoning—salted blanching, olive‑oil roasting, and a buttery sweet‑savory glaze—creates a crisp exterior, creamy interior, and layered flavor that elevates a humble vegetable to a star side.
What are the most common mistakes to avoid when making roasted Brussels sprouts at home?
Common errors include overcrowding the pan, not drying the sprouts after blanching, skipping the initial salt water blanch, and using too much oil which leads to soggy sprouts. Follow the three‑step seasoning for best results.
Why does this roasted Brussels sprouts recipe use blanching before roasting instead of roasting raw sprouts?
Blanching pre‑cooks the interior, locks in a vibrant green color, and allows the later high‑heat roast to focus on creating a caramelized exterior without overcooking the core, resulting in a creamy inside and crunchy outside.
Can I make the sweet‑savory glaze for roasted Brussels sprouts ahead of time and how should I store it?
Yes, the glaze can be prepared up to 2 days ahead. Store it in a sealed jar in the refrigerator and gently re‑heat in a saucepan before tossing with the roasted sprouts.
What does the YouTube channel ThatDudeCanCook specialize in?
The YouTube channel ThatDudeCanCook specializes in approachable, high‑energy cooking tutorials that focus on mastering classic American comfort foods and side dishes with practical tips for home cooks.
How does the YouTube channel ThatDudeCanCook's approach to American side‑dish cooking differ from other cooking channels?
ThatDudeCanCook emphasizes simple, repeatable techniques—like the three‑step seasoning for Brussels sprouts—while incorporating product sponsorships and clear visual cues, making the recipes feel both professional and accessible compared to more elaborate food‑network style productions.
Last updated: August 30, 2026
